Okra Soup

Ingredients

• 2 1/2 cups okra
• 1 onion
• 1 carrot
• 1 turnip
• three tomatoes
• 1 cup beans
• 1 can peas
• 2 stalks celery
• 3 tablespoons parsley
• 3 tablespoons Crisco
• 5 cups water
• seasoning of salt
• seasoning of pepper
• seasoning of red pepper

Method

1. 1

   Melt Crisco in a saucepan, add onion, carrot, turnip, and beans, and cook for 15 minutes.

2. 2

   Add okra, celery, and water, and cook slowly for 1.5 hours.

3. 3

   Add seasoning, tomatoes, corn, and peas, and simmer for 40 minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 134. The excerpt below is the record exactly as published.

Okra Soup Curried Mutton Rice Stewed Celery with Egg Sauce Asparagus Salad Pear Fritters Coffee *Okra Soup—Cut into pieces 2% cups okra, slice 1 onion, slice 1 carrot, slice 1 turnip, three tomatoes skinned and sliced, 1 cup beans, 1 can peas, dice 2 stalks celery and chop 3 table- spoons parsley. Melt 3 tablespoons Crisco in a saucepan, add onion, carrot, turnip, beans, and cook 15 minutes, add okra, celery, and 5 cups water, cook slowly for 1% hours, add seasoning of salt

Cook this with the app: pantry check, scaling, and the assistant.