"Wayne Boatwright" > wrote in message
.45...
> Folks, I think I may have posted this recipe several years ago, but
> if not, please enjoy. If I have, please ignore.
>
> This is a very simple, very old recipe that is common throughout the
> deep South. It was passed down through our family, at least as
> early as my great grandmother if not earlier, When I said simple,
> it's barely even a recipe, but it's really delicious even in the
> summer, and even folks who don't care much for okra usually like
> it..
>
> It has been updated from the original that used home grown tomatoes,
> home grown corn, and home grown okra.
>
> Corn and Okra Soup
> ------------------
> 96 Ounces canned Stewed Tomatoes
> 1 Pound frozen sliced Okra Pods
> 5 Cups Frozen Yellow Corn, thawed
> 2 Teaspoons Salt
> 1 Teaspoon Black Pepper
> 2 Cups Water (some folks prefer using canned vegetable or chicken
> broth)
>
> 1. Pulse tomatoes, with juice, in food processor until pieces are
> no larger than 1/2 inch. Turn into 4-quart pot. You may have to do
> this in several batches depending on the capacity of your food
> processor.
>
> 2. Pulse corn in food processor until very slightly chopped. Add
> to tomatoes.
>
> 3. Add sliced okra to tomatoes and corn.
>
> 4. Add salt and pepper to mixture.
>
> 5. Add water, stirring mixture gently to combine.
>
> 6. Slowly bring soup to a simmer and cook 15-20 minutes. Okra
> should be tender-crisp. Do not overcook.
>
> 7. Soup may be thinned with additional water, if desired. It may
> also be thickened with a slury of cornstarch, if desired.
>
> 8. Soup may be frozen for long term storage.
>
> Hote: We usually serve this soup with hot baked Southern cornbread.

Thanks! We can't get good fresh okra here. Can't even find fresh very often.
I did see a sign advertising it at Country Market but I didn't stop to look.
I have seen frozen okra. Can't remember where I saw it now and never tried
it but I will look for it. I love okra. Will wait for cooler weather to try
this though.