Guy, my husband, is from Oklahoma. I am a native Californian who never tasted Okra until we married. I introduced him to the finer points of Serrano chilies and, in return, he created this delicious soup recipe that combines both Okra and Serranos.
- 1 olive oil
- 2 (15 -22 1/2 ounce) cans chicken broth
- 1 (15 ounce) can chopped tomatoes
- 1 medium sweet onion, diced
- 4 stalks celery, diced
- 1 cup fresh mushrooms, sliced
- 8 ounces frozen sliced okra (or equivalent fresh)
- 2 slices bacon, diced
- 1 ear of corn, kernels sliced from cob (or equivalent frozen kernels)
- 1 serrano chili, thinly sliced
- 1 teaspoon chili powder
- 1⁄8 teaspoon black pepper
- schillings california style garlic powder (we use a lot & like this style the best)
- In large soup pot or dutch oven, sauté the onion, celery and bacon in olive oil until veggies are tender.
- Add 1 can chicken broth, okra, corn, seranno slices (important: use 4- 8 slices, depending on your taste for hot things), chili powder, black pepper and garlic powder to taste.
- Bring to a boil, lower heat to a simmer and simmer covered until okra is tender, about 20- 25 minutes.
- Add 1 can chicken broth and 2 cans tomatoes.
- Continue simmering on low for an additional 20 minutes.
- Add fresh mushrooms.
- Taste to adjust seasonings and add additional chicken broth to soup to fit your personal taste for consistency.
- Here is where you might add salt if needed.
- Simmer 10 minutes more.
- Serve and enjoy!
- Especially good with a warm loaf of fresh sourdough and butter.
This made for a really tasty and delicious soup! I've never been much of an okra fan, but it works perfectly in this recipe. I used 32 oz. of low-sodium chicken broth and 1 can of diced tomatoes (the ingredient list said 1, but the directions mention 2), which seemed to be the right amount. The serrano was a really nice touch. I had to use frozen corn, as fresh is not in season here, but it was fine. I also could not find Schillings California-style garlic powder, but what I had was also fine. Thanks for sharing this delicious, hearty soup, perfect on a chilly March afternoon. Made for Spring PAC 2013.