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Author Topic: Okra Savory  (Read 1369 times)
Charlie B53
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« on: October 09, 2016, 06:36:18 AM »


I made a hearty soup the other day, sort of like the Orka Savory that StepMom made when I was a kid.   Neighbor Lady and I traded.  My Wife had brought home a large flat of Roma tomatos, I gave a bunch away as I didn't want them to go to waste and no way would we have used near that many.   Carol had just scored on a huge bag of fresh okra from one of her friends so it made for a good exchange.

Since I never learned how to cook small I started straight off with the big pan, I don't know the size but at least 10 or 12 quarts.

2 or 3 large onions, cut/chopped to bite size, yellow or white
Bell peppers if you like them, cut to size
2 lbs burger, whatever grind you prefer, if very low fat it may be wise to add a bit of oil to reduce sticking during browning
Lemon zest, pepper, salt to taste

Saute all until the berger is browned and onions/peppers are tender

Cut okra into bit size pieces and add to the pot.  Since I had a bunch I used it all.  More than a large double handed bunch.

Cut fresh firm tomatos to bite size and add.  Since I had plenty of fresh Roma's I used about 10
Add corn and green beans, a can each or small bags of frozen.  You will have to add enough water to just cover the whole amount.   Cover and simmer until tender.

Add a couple of cans of smashed or diced tomatoes.
Cut a large potato and a moderate sized sweet potato to bite size and add.  Cover and continue to simmer to almost done.

Add a palm full of rice, whatever type you prefer.
Add a can or bag of peas.
Make sure it stays covered with water as the rice will absorb some.  You are free to adjust the water to make the soup as thick or thin as you prefer.

The beauty of a recipe like this is you can adjust the type and amount of vegetable to your preference.  Sometimes I grab a bag of frozen vegetable mix that has most everything including lima beans.  I've been known to add leftover broccoli and cauliflower.  Soup can have most any bean and vegetable added, they are all good.

Many people refuse to touch okra as it is slimy during cutting and handling, but it cooks up just fine in soup, falling apart almost unrecognizable yet adding those little tender white seeds and a bunch of fiber from the pods.
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