Okra Soup Recipe – Eats Now

Name: Okra Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 (14 1/2 ounce) can diced tomatoes; 12 cabbage, sliced; 1 lb sliced okra (frozen ok); 2 potatoes, diced; 1 onion, chopped; 1 (10 ounce) can rotel; 1 tablespoon sugar; 1 tablespoon salt; 1 teaspoon pepper; 2 tablespoons flour; ½ cup evaporated milk; 1 tablespoon butter, melted; 1 (15 ounce) can creamed corn

Servings: persons

4 cups water
1 (14 1/2 ounce) can diced tomatoes
12 cabbage, sliced
1 lb sliced okra (frozen ok)
2 potatoes, diced
1 onion, chopped
1 (10 ounce) can rotel
1 tablespoon sugar
1 tablespoon salt
1 teaspoon pepper
2 tablespoons flour
½ cup evaporated milk
1 tablespoon butter, melted
1 (15 ounce) can creamed corn

1
Add water, tomatoes, cabbage, okra, potatoes, onion, rotel, sugar, salt and pepper together in a large Dutch oven.
2
Bring to a boil.
3
Reduce to low heat.
4
Cover and simmer 45-50 minutes.
5
Stir together flour, evaporated milk and butter in a small bowl until blended.
6
Slowly add to soup and stir until thick.
7
Add corn, mix well, and simmer 5 more minutes.

225

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups water, 1 (14 1/2 ounce) can diced tomatoes, 12 cabbage, sliced, 1 lb sliced okra (frozen ok), and more.

Yes, Okra Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Okra Soup

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