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Corn, Okra, and Tomato Soup
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- #53948
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 can (28 ounce size) stewed tomatoes
2 1/2 cups fresh okra
2 1/2 cups fresh cut yellow corn kernels, cob scraped
2 1/2 cups water (more as needed)
3 slices bacon, crisply fried and crumbled (optional)
directions
Drain tomatoes, reserving liquid, and chop or crush tomatoes into 1/2-inch pieces.
Cut stem ends and tips from okra pods and discard. Cut okra into 1/4-inch slices.
Combine reserved tomato liquid, tomatoes, okra, and corn in a 4-quart pot and stir to combine. Add enough water to make a nice consistency, but not too thin.
Over medium heat, bring soup to a simmer. Cook, uncovered, 20 minutes.
Stir crumbled bacon into soup just before serving, or sprinkle on top of individual servings as a garnish. Serve piping hot with freshly baked cornbread.
NOTE: This soup freezes well.
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nutrition data
Nutritional data has not been calculated yet.
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