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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Wonderful recipe for Charleston Okra Soup which I sometimes crave. Out of Southern Livings Annual Recipes in 1984. Serve over yellow rice to go over the top . Ingredients:
4 (16 ounce) cans whole tomatoes, undrained & chopped |
1 (1 lb) ham hock |
3 cups sliced okra (about 3/4 lb) |
1 cup fresh corn, cut from cob |
1 cup fresh lima beans |
3/4 cup chopped onion |
1/2 cup diced green pepper |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
hot cooked yellow rice |
Directions:
1. Combine all ingredients except rice in a large Dutch oven, brng to a boil.
2. Cover, reduce heat, and simmer 1 1/2 hr, stirring frequently.
3. Remove bay leat & discard.
4. Remove ham hock from soup.
5. Remove meat from the bone and chop.
6. Add meat from the bone and stir well.
7. Place rice in bowls & ladle soup over rice.
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