Today is the first day of fall and I wanted to make soup. Not because of the crisp chill in the air, mind you (it was in the mid-80s today), but because I love this season and happy that it is finally here.
I made this earlier in the year and wanted to try it again because it was so good, and healthy too! Don’t let the okra scare you – I was worried about the consistency (sliminess) and it was perfect. The okra was cooked but still a little firm. This was a great soup, reminiscent of gumbo, but much lighter. I also halved this recipe and it still made a huge pot.
The ingredient list looks really long, but this is a really easy soup that you could throw together on a weeknight. Just make sure you have bread on hand to soak it all up!
Okra and Shrimp Soup
Yield: 15 cups
2 medium onions, chopped
1 large green pepper, chopped
1 jalapeno pepper, chopped
1 Tbsp. olive oil
1 large tomato, peeled and chopped
2 cloves garlic, minced
2 (6-ounce) cans no-salt-added tomato paste
1 fish-flavored bouillon cube
3 quarts water
2 (12-ounce) packages frozen peeled and deveined medium-size shrimp, thawed
2 (10-ounce) packages frozen sliced okra, thawed
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. dried thyme
1 tsp. reduced-salt Cajun seasoning (I used regular Tony Cachere’s)
1 tsp. pepper
1/2 tsp. salt
1/8 tsp. hot sauce
1. Cook first three ingredients in olive oil in a large Dutch oven over medium heat for two minutes, stirring constantly.
2. Add tomato and garlic; cook 2 minutes, stirring often. Stir in tomato paste, bouillon cube, and water.
3. Bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally.
4. Stir in shrimp, okra, and remaining ingredients. Cook, stirring often, 15 minutes or until shrimp turn pink.
Nutritional information, per serving: Calories 149 (17% from fat), Fat 2.9g (0.5g saturated),Cholesterol 104 mg, Sodium 470 mg, Carbohydrate 15.2 g, Fiber 1.4g, Protein 16.8g. [Nutritional Information provided with recipe in Southern Living Magazine.]
Source: Southern Living, December 1994, p. 109.