Total Time
45mins
Prep 20 mins
Cook 25 mins

I first made this soup because I had a lot of ham left over from Easter. I wasn't that familiar with cooking with okra, but it was really delicious in this soup! We have this often during winter, and when I don't have any leftover ham I just buy a ham slice or purchased pre-diced ham pieces in the meat section.

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
  2. Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
  3. Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.

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