Wayne Boatwright wrote:

> Another okra favorite of mine is corn, okra, and tomato soup...very basic,
> but delicious.
>
>
> * Exported from MasterCook *
>
> Corn and Okra Soup
>
> Recipe By :
> Serving Size : 5 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 96 Ounces Stewed Tomatoes
> 1 Pound Okra Pods
> 5 Cups Frozen Yellow Corn -- thawed
> 2 Teaspoons Salt
> 1 Teaspoon Black Pepper
> 2 Cups Water (or chicken or vegetable broth)
>
> Pulse tomatoes, with juice, in food processor until pieces are no larger than
> 1/2 inch. Turn into 4-quart pot.
>
> Pulse corn in food processor until slightly chopped. Add to tomatoes.
>
> Remove cap and tail from okra and cut in 1/3 inch slices. Add to tomatoes
> and corn.
>
> Add salt and pepper to mixture.
>
> Add water, stirring mixture gently to combine.
>
> Slowly bring soup to a simmer and cook 15-20 minutes. Okra should be tender-
> crisp. Do not overcook.
>
> Soup may be thinned with additional water, if desired.
>
> Soup may be frozen for long term storage.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 327 Calories; 2g Fat (4.9% calories
> from fat); 12g Protein; 77g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;
> 1008mg Sodium. Exchanges: 2 1/2 Grain(Starch); 7 1/2 Vegetable; 0 Fat.
>
> Serving Ideas : Serve with a wedge of hot, buttered cornbread.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0

This recipe sounds good, I will try it.

My mother cooked a side dish, that was elbow macaroni, tomatoes and
okra. I know she used s&p to season it, I am not sure if she used
anything else. It tasted okay.

Becca