My favorite way to fix okra is sauteing some shallots, adding the okra, cooking until it is barely tender. Next I put in chopped, fresh tomatoes and cook until they are just heated. After a summer of enjoying this recipe, I was ready for something different. After researching okra soup on the internet I decided to try some of the ideas I found, plus some of my own. After looking in the pantry, refrigerator and garden this is what I used:
trimmed and sliced okra
one 14.5 oz can tomatoes with the juice
one sliced carrot
two garlic cloves, chopped
one chopped red onion
one 15.5 can black beans with liquid
1/2 cup brown rice
2 cups chicken stock
1/2 cup frozen corn
fresh chopped parsley
1 T olive oil
1/2 loaf of lavash, toasted
After chopping the carrots, onions and garlic I sauteed them, then added to rice until it was translucent.
I added two cups of chicken stock. After cooking for twenty minutes I added the tomatoes. Then I cooked it until the rice was tender, 15 more minutes, and added the okra. When it was just tender, I cooked the corn until it was heated. (More corn would have been even better, but that was all I had.) When I put it in the bowl I topped it with a generous sprinkling of parsley.
It was a substantial soup served with toasted lavash that hit the spot on a chilly evening. The flavors blended overnight. The soup was even better the next day.
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