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Onion Soup With Okra

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  Butter/Margarine 2 Tablespoon
  Onions 3 Medium, thinly sliced
  Garlic 8 Clove (40 gm), minced / pressed
  Regular strength chicken broth 5 Cup (80 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Frozen sliced okra 9 Ounce (About 2 Cups)
  Parmesan bread 4

In a 5- to 6-quart pan over medium heat, cook butter, onions, and garlic; stir often until onion is golden and sweet-tasting, about 45 minutes.
Add broth and carrots to pan.
Bring to a boil over high heat, cover, and cook until carrots are tender to bite, about 5 minutes.
Stir in okra; heat until hot.
Ladle soup into 4 to 6 bowls and serve with parmesan bread.

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Onion Soup With Okra Recipe