OKRA, CORN AND WILD RICE SOUP
Fresh Okra is found in summer months and I found some today at my local farmers market. Okra will only last 2 or 3 days in your refrigerator and must be stored dry. If it gets wet or starts to turn dark in color you will need to use it or lose it. So shop for fresh okra right when you are ready to use it. Okra is a POWERHOUSE of valuable nutrients nearly half of which is soluble fiber. Soluble fiber helps to lower cholesterol reducing the risk of heart disease. Okra is loaded with Vit B6, Folic acid, Vit A,
Vit C, Calicum, Iron, Potassium and Protein. I have always really liked Okra, my mom used to fry it with a breading but I don't fry food much anymore so I now enjoy it in soups.
Along with okra I also found beautiful corn on the cob today so I decided to create a soup recipe to feature these two ingredients. The soup turned out delicious and I hope you like it as well.
Vit C, Calicum, Iron, Potassium and Protein. I have always really liked Okra, my mom used to fry it with a breading but I don't fry food much anymore so I now enjoy it in soups.
Along with okra I also found beautiful corn on the cob today so I decided to create a soup recipe to feature these two ingredients. The soup turned out delicious and I hope you like it as well.
Ingredients:
3 ears corn on the cob
1 onion
12 oz fresh okra pods - small size, with no brown markings
1 cup brown and wild rice
2-3 garlic cloves
7 cups broth
7-8 fresh basil leaves
2 T Italian seasoning,( basil, oregano, thyme )
salt and pepper
lemon or white vinegar for water bath
Remove top and tail of okra, place in bowl of ice water with a tablespoon of white vinegar or a squeeze of lemon. Let soak for 30 minutes ..Chop onion and garlic and saute in large soup pot until onion is translucent.about 5 minutes. Add one cup of brown and wild rice, Italian seasoning and strained okra to soup pot and cook uncovered on low for 2minutes.
Add broth (recipe below or you can use any vegetable broth-7 cups). Cook 45 minutes. Add corn off the cob and fresh basil, Cook 5 more minutes and serve.
3 ears corn on the cob
1 onion
12 oz fresh okra pods - small size, with no brown markings
1 cup brown and wild rice
2-3 garlic cloves
7 cups broth
7-8 fresh basil leaves
2 T Italian seasoning,( basil, oregano, thyme )
salt and pepper
lemon or white vinegar for water bath
Remove top and tail of okra, place in bowl of ice water with a tablespoon of white vinegar or a squeeze of lemon. Let soak for 30 minutes ..Chop onion and garlic and saute in large soup pot until onion is translucent.about 5 minutes. Add one cup of brown and wild rice, Italian seasoning and strained okra to soup pot and cook uncovered on low for 2minutes.
Add broth (recipe below or you can use any vegetable broth-7 cups). Cook 45 minutes. Add corn off the cob and fresh basil, Cook 5 more minutes and serve.
BROTH: Peel corn and place cobs in large pot. Add 7 cups of water and onion and garlic skins and discarded tops and bottoms of onion, okra tops and tails, salt and pepper. Bring to boil and then turn to low and cover for 30 minutes
Remove corn and let cool aside. Using strainer pour broth into soup pot. Cut corn off the cob and add to soup.
Remove corn and let cool aside. Using strainer pour broth into soup pot. Cut corn off the cob and add to soup.
This soup is delicious, if you love okra than you will really like this soup
To your good health
Enjoy,
Jan
To your good health
Enjoy,
Jan
