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Okra Soup

Tummy.Tucker's picture
Ingredients
  Oil 2 Tablespoon
  Mung bean sprouts 1 Cup (16 tbs)
  Okra/10-ounce package frozen 3⁄4 Pound, trimmed and cut into 1/2-inch pieces
  Okra/10-ounce package frozen 3⁄4 Pound, trimmed and cut into 1/2 inch pieces
  Chives 2 Tablespoon, chopped
  Salt 1⁄2 Teaspoon
  Whole wheat flour 2 Tablespoon
  Chicken stock/Beef stock 3 Cup (48 tbs)
  Red pepper 1 Pinch
  Pimientos 2 Tablespoon, chopped
  Alfalfa sprouts 1 Cup (16 tbs)
Directions

Heat oil in heavy skillet or saucepan.
Add sprouts, okra and chives.
Saute for 10 minutes until okra is tender.
Add salt, then gradually add flour and stir until well blended with the vegetables.
Add stock and stir until mixture is slightly thick.
Add red pepper, pimientos and alfalfa sprouts and simmer 5 minutes more before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Beef

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4.408335
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 892 Calories from Fat 359

% Daily Value*

Total Fat 41 g62.5%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 21.6 mg7.2%

Sodium 2067.8 mg86.2%

Total Carbohydrates 105 g34.9%

Dietary Fiber 29.3 g117.1%

Sugars 25.4 g

Protein 42 g83.3%

Vitamin A 95.4% Vitamin C 341.9%

Calcium 63.7% Iron 57.7%

*Based on a 2000 Calorie diet

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Okra Soup Recipe