Okra Soup

by Sabrina Snyder

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2 Comments

5 from 1 vote
6 servings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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Okra Soup is the ultimate Southern comfort food made with hearty ingredients. This soup can stand alone, and is sure to fill you up.

This easy Soup Recipe makes a delicious lunch or cozy Dinner Recipe enjoyed with your favorite sides. Try Ham and Potato Soup and Vegetable Soup for more nourishing and warming meals. 

Sabrina’s Okra Soup Recipe

This Okra Soup recipe is the perfect way to enjoy okra. Okra is a fiber and protein-rich vegetable that’s commonly used in Southern, African, and Caribbean cuisine. With a deep, grassy, lightly sweet flavor, it’s an excellent ingredient for adding to recipes like soup. It’s the perfect cozy meal that will fill you up and keep you coming back for seconds. 

Dinner, then Dessert

Okra Soup Recipe

Okra Soup is the ultimate Southern comfort food made with hearty ingredients. This soup can stand alone, and is sure to fill you up.
Yield 6 servings
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Soup
Cuisine Southern
Author Sabrina Snyder
Hearty soup in serving bowl.
PrintRate

Ingredients
 

  • 1/4 cup vegetable oil
  • 1 pound cooked ham , roughly chopped
  • 1 yellow onion , chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 tablespoon fresh thyme , removed from sprigs
  • 2 cloves garlic , minced
  • 1/4 cup tomato paste
  • 1 cup sweet yellow corn , frozen or fresh
  • 2 carrots , chopped
  • 4 yukon potatoes , chopped
  • 3 stalks celery , sliced
  • 3 cups okra , cut into 1/2" slices
  • 2 cup lima beans , drained and rinsed
  • 8 cups chicken broth

Instructions

  • To a large pot add the half the vegetable oil on medium-high heat.
  • Add in the ham and sear it until lightly browned on all sides, stirring occasionally.
  • Remove the ham from the pan, add in remaining vegetable oil.
  • Add the onion, salt, black pepper and thyme, stirring to coat and cook for 5-6 minutes until onions are translucent.
  • Add in the garlic, stir to coat and cook for 30 seconds.
  • Add in the tomato paste, stir well and cook for 20-30 seconds.
  • Add in the corn, carrots, potatoes, celery, lima beans, okra, cooked ham and chicken broth.
  • Stir well, bring to a boil, then reduce heat to a simmer.
  • Cook, covered for 75-90 minutes.
  • Taste for seasoning, if needed add more salt and pepper.
  • Serve in bowl with crackers or crusty bread.

Nutrition

Calories: 443kcal | Carbohydrates: 50g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 2552mg | Potassium: 1538mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4144IU | Vitamin C: 61mg | Calcium: 113mg | Iron: 4mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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