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Healthy Slow Cooking

August 28, 2018 · 6 Comments

Creole Okra Corn Soup

Appetizer· crockpot· Slow Cooker Recipes· Soups· Summer· The Easy Vegan Cookbook

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Table of Contents show
1 Do you remove the seeds from okra?
2 Is Okra also called lady finger?
3 Is okra good for blood pressure?
4 More Recipes to Try
5 Creole Okra Corn Soup
5.1 Ingredients 1x2x3x
5.2 Instructions
5.3 Notes
5.4 Nutrition
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Cheryl loves corn, and I love making Creole Okra Corn Soup because there’s something magical about looking in the refrigerator and coming up with a one-bowl meal. This soup is light enough for an appetizer or for eating in the heat of summer. The corn and okra add texture to the fragrant vegetable broth.

Creole Okra Corn Soup from The Easy Vegan Cookbook

Photo by Ann Oliverio

Here’s another recipe from my book, The Easy Vegan Cookbook. This is the perfect time of the year to make this Creole Okra Corn Soup while there’s still fresh okra and corn at the farmers market.

But don’t worry – you can make it in the dead of winter too. It works great with frozen corn and okra. You could even freeze some right now to beat the winter blues! Make it on the stove-top or cook it all day in your slow cooker. This soup is just full of options.

Do you remove the seeds from okra?

You do not need to remove the seeds from okra, they are safe to eat. The seeds also provide fiber and have a leveley mouthfeel in soups.

Is Okra also called lady finger?

Yes, okra is known by many names including lady finger and bhindi. You have to try okra curry because it’s out of this world. https://simmertoslimmer.com/bhindi-okra-subzi/

But don’t forget that okra is amazing in gumbo. Be sure to try my butternut squash gumbo https://healthyslowcooking.com/vegan-butternut-squash-okra-gumbo-with-brown-rice/ or my jackfruit gumbo.https://healthyslowcooking.com/swamp-monster-slow-cooker-jackfruit-gumbo/

Is okra good for blood pressure?

Okras is magnesium-rich and magnesium is said to help lower blood pressure. Magnesium is also very good for the nerves and can help with sleep as well. I actually take Calm magnesium supplement every day. 

The Easy Vegan Cookbook | HealthySlowCooking.com

The Easy Vegan Cookbook is full of recipes that are easy enough to make anytime. As usual, I have a chapter full of Make-Ahead Staples like: creamy gravy, cauliflower mince, pumpkin-cashew cream cheese and many more.

This Creole Okra Corn Soup is one of my favorite recipes from the book, but you’ll find quick and easy soups that you’ll be adding to your default dinner rotation. You won’t believe how simple it is to make a vegan creamy broccoli soup.

I’ll talk more about some of the recipes in upcoming posts and will have more recipes for you to try out!

Creole Okra Corn Soup from The Easy Vegan Cookbook

More Recipes to Try

  • Slow Cooker Cabbage Steaks from The Revised Vegan Slow Cooker
  • Vegan Instant Pot Black-Eyed Pea Curry with Spinach
  • 4 Easy Vegan Indian Recipes
Asian Corn Cabbage Soup from The Easy Vegan Cookbook

Creole Okra Corn Soup

Kathy Hester
Cheryl loves corn, and I love making soup because there’s something magical about looking in the refrigerator and coming up with a one-bowl meal. This soup is light enough for an appetizer or for eating in the heat of summer. The corn and okra add texture to the fragrant vegetable broth.
4.45 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 hrs
Course Soup
Cuisine American
Servings 6 servings
Calories 100 kcal

Ingredients
  

  • 2 tablespoons 30 ml olive oil (*or sauté in water)
  • 1/2 medium onion minced
  • 1/2 medium green pepper minced
  • 3 cloves garlic minced
  • 3 cups 710 ml vegetable broth (or water with 2 veggie bouillon cubes)
  • 1 16 oz [454 g] bag frozen sliced okra (or equivalent weight of fresh okra)
  • 2 cups 11 oz [328 g] fresh or frozen corn kernels
  • 1 28 oz [794 g] can crushed tomatoes (fire-roasted or plain)
  • 1 1/2 teaspoons 7 g smoked paprika (or plain paprika plus a few drops of liquid smoke)
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • 1/4 to 1/2 teaspoon ground cayenne pepper to taste
  • Salt and pepper to taste

Instructions
 

  • STOVE-TOP METHODHeat oil over medium heat and add the onion once it’s hot. Sauté until the onion becomes translucent, about 5 minutes.
  • Add green pepper and garlic, then sauté 3 minutes more. Stir in the broth, okra, corn, tomatoes and all spices except for the salt and pepper.
  • Simmer for 20 to 30 minutes over medium heat until the corn and okra are tender. Before serving, add salt and pepper to taste.
  • SLOW COOKER METHODHeat oil over medium heat in a sauté pan and add the onion once it’s hot. Sauté until the onion becomes translucent, about 5 minutes.
  • Add the sautéed onions and everything else except the salt and black pepper to your 4-quart (4-L) slow cooker and cook on low for 7 to 10 hours. Before serving, add salt and pepper to taste.

Notes

Not in the mood to sauté onions for the slow cooker? Use ½ teaspoon onion powder in its place for a throw-and-go soup in the morning!

Nutrition

Calories: 100kcalCarbohydrates: 13gProtein: 1gFat: 5gSodium: 573mgPotassium: 118mgFiber: 1gSugar: 3gVitamin A: 340IUVitamin C: 11mgCalcium: 12mgIron: 0.5mg
Keyword Okra Corn Soup
Tried this recipe?Let us know how it was!

 

 

Previous Post: « Instant Pot Vegan Menu Plan: Quick Back to School Meals that Wow!
Next Post: Veggie Quinoa Drop Biscuit from The Easy Vegan Cookbook »

Reader Interactions

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Comments

  1. Susan says

    August 18, 2015 at 12:39 pm

    2 of my husband’s favorites: corn and okra. I’m definitely making this! Thanks! Can’t wait for the book.

    Reply
    • Kathy Hester says

      August 18, 2015 at 12:57 pm

      Thank you!

      Reply
  2. Ana @ Ana's Rocket Ship says

    October 3, 2015 at 4:36 pm

    I love how the okra looks like little flowers!!!

    Reply
  3. Shannon says

    July 28, 2016 at 3:23 pm

    I made this in my crockpot last night and let it cook while I slept (about 9 hours). The flavors are incredible! I used the lazy method and subbed onion powder for the diced onion. I also squeezed in some fresh lemon juice at the end when I added the salt and pepper just to add a little acidity. The only problem was that the okra and green pepper turned out way too soft, so I think my slow cooker may run a little hotter than most. Next time I’ll try the stovetop method instead for better texture.

    I already own Vegan Slow Cooking and The Great Vegan Bean Book, so after trying this recipe I purchased The Easy Vegan Cookbook as well. Now I’m just anxiously awaiting the release of your new Instant Pot cookbook!

    Reply
  4. Melanie Truett says

    January 3, 2019 at 8:48 pm

    This recipe is SOOOOO delicious! Kathy, I can’t thank you enough for creating it. It seriously tastes like something from a fancy restaurant!
    One tip I have is to be sure to get good quality okra. I used some bad frozen okra once, and it was unpleasant. If you’d like to try this and they don’t readily have okra in your area, check the nearest Indian market as it sometimes turns up there.

    Reply
    • Kathy Hester says

      January 3, 2019 at 8:53 pm

      I’m so glad you like it!

      Reply

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