okra soup, diabetic

Name: Okra Soup, Diabetic
Prep time: 10 min
Cook time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 4 tablespoon(s) margarine - heart smart; 1 tablespoon(s) olive oil; 1 small onion, diced and dusted with flour; 1 clove(s) garlic, minced; 2 tablespoon(s) finely chopped flat leaf parsley; 1 sprig(s) sprig fresh thyme; 3/4 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 1/2 teaspoon(s) red pepper flakes or to taste; 4 cup(s) chicken or vegetable broth; 3 cup(s) water; 28 ounce(s) canned tomatoes with juice, or 3 1/2 cups fresh tomatoes, peeled and diced; 2 cup(s) fresh young okra cut into small, thin pieces or frozen okra pieces; 1 cup(s) cooked rice, kept hot or warm, optional

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Kudos to the south for this grand soup. :D

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yield 8 serving(s)

prep time 10 Min

cook time 1 Hr

method Stove Top

Ingredients For okra soup, diabetic

4 Tbsp

margarine - heart smart
1 Tbsp

olive oil
1 sm

onion, diced and dusted with flour
1 clove

garlic, minced
2 Tbsp

finely chopped flat leaf parsley
1 sprig

sprig fresh thyme
3/4 tsp

salt
1/2 tsp

black pepper
1/2 tsp

red pepper flakes or to taste
4 c

chicken or vegetable broth
3 c

water
28 oz

canned tomatoes with juice, or 3 1/2 cups fresh tomatoes, peeled and diced
2 c

fresh young okra cut into small, thin pieces or frozen okra pieces
1 c

cooked rice, kept hot or warm, optional

How To Make okra soup, diabetic

1
In a Dutch oven, heat the butter and lard or olive oil until melted.

2
Add the onion and finely chopped parsley and gently cook until onion is translucent and soft. Add the garlic and cook for a minute more till fragrant.
3
Add the broth, water and tomatoes and cook on a medium simmer for 30 minutes.
4
Add the okra and cook for another 20-25 minutes, or until tender
5
Ladle into bowls over ¼ cup lump of warm rice each. Serve.
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