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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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