Tomato, Okra and Corn Soup
Ingredients
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 4 cups tomato puree
  • 4 cups chicken stock or broth, preferably homemade
  • 2 cups sliced okra
  • 2 cups corn kernels, freshly cut from the cob
  • 2 teaspoons Cajun seasoning, or to taste
  • salt and freshly-ground black pepper, to taste
Instructions
  1. Melt the butter in a Dutch oven over medium-low heat; cook the onion until soft and translucent, about 10 minutes. Add the garlic and cook for another minute.
  2. Add the tomato puree, chicken broth, okra and corn; increase the heat to high and bring to a boil. Reduce to a simmer and stir in the Cajun seasoning. Continue cooking until the vegetables are tender and the mucilage has cooked out of the okra, about 15 to 20 minutes.
  3. Season to taste with salt and pepper before serving.
  4. Nutrition (per serving): 216 calories, 6.9g total fat, 15mg cholesterol, 358.2mg sodium, 1153.4mg potassium,34.1g carbohydrates, 5.6g fiber, 14.5g sugar, 9.4g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/tomato-okra-corn-soup/