Okra soup (Bahamas)

This hearty soup combines tender okra, fresh vegetables, and savory seasonings, creating a rich and satisfying bowl perfect for any occasion.

Ingredients

2 pounds meat (goat, mutton or beef, diced stew meat)
2 quarts water
1⁄4 head cabbage (chopped and rinsed)
2 tablespoons cooking oil
2 tablespoons flour
1 celery (rinsed, sliced)
2 onion (peeled, chopped)
1 1⁄4 pounds okra (ends trimmed, chopped)
4 tomato (large, rinsed, chopped)
1⁄2 teaspoon thyme (dried thyme)
  seasoning (salt and freshly ground black pepper to taste)

Instructions

Place the meat and cabbage in a large pan with the water. Heat to the boiling point, lower the heat, cover the pan and simmer until the meat is tender, about 45 minutes.

Heat oil in a skillet add flour and cook 2 minutes, slowly and removing continuously.

Add celery, onion, okra and tomato to the skillet. Stir and cook until slightly tender, 5-6 minutes.

Add the contents of the skillet to the pan with the meat and stock. Cook uncovered 20 minutes more.

Serve the soup warm.

Yield
6 servings
Preparation time 20 minutes
Cooking time 1 hour, 5 minutes
Total time
1 hour, 25 minutes

Notes

The time the meat needs to simmer depends on the type of meat and size of the pieces.

Variations

Add other vegetables to your taste, like corn, carrot, potato or squash, peeled and diced.

Source

Bahamian cuisine

meat, vegetables
simmer, starter, soup
Bahamian food recipes
Food in America