Okra Soup

Okra soup is one of those dishes that instantly takes me back to my Louisiana roots. Growing up, we didn’t waste a thing,  okra, greens, smoked turkey, whatever you had went into the pot. The end result was always the same: a rich, smoky broth packed with flavor that stuck to your bones. This version adds shrimp for that extra Southern seafood touch, and it’s a recipe I’ve tested enough times to know it works every single time.

Okra Soup Ingredients

• Okra: The thickener and the star. It softens beautifully into the broth and adds body without getting slimy when cooked right. Fresh or frozen okra works.
• Onions: The base of every good soup. They bring a savory sweetness and make everything taste like it’s been simmering all day, even if it hasn’t.
• Green Bell Peppers: Adds a slightly sweet flavor that rounds out the trinity and brings a pop of color before softening into the broth.
• Celery: Brings a subtle herbal backbone and light texture that helps balance the richness of the soup.
• Garlic: A must whenever you are cooking!
• Water or Broth: Broth adds more depth (especially chicken or seafood), but water still works if your seasoning is on point. This is the base that brings everything together.
• Smoked Turkey: Gives the soup a rich, smoky flavor that tastes like it’s been simmering for hours without needing much extra.
• Creole Seasoning: This is where the bold flavor comes in savory, herby, and just enough heat to make the whole pot pop.
• Smoked Paprika: Backs up the smokiness of the turkey and adds color, warmth, and a subtle sweet note to round things out.
• Collard Greens, Spinach, or Kale: Choose what you have each adds a hearty, slightly bitter bite that balances out the savory broth and soaks up all the flavor.
• Shrimp: Tossed in at the end for a sweet, juicy bite that brings in a little richness and that classic Southern seafood flavor.

How to Make Okra Soup

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Build the base: Heat a little oil in a large pot over medium heat. Add the chopped onions, bell peppers, and celery. Sauté for 4–5 minutes until softened and fragrant. Stir in the garlic and cook for another 30 seconds.
2. Season it up: Sprinkle in the Creole seasoning and smoked paprika. Stir everything together so the veggies are coated and the spices have a chance to bloom.
3. Add the smoked turkey: Drop the smoked turkey leg, wing, or neck into the pot. Pour in enough broth (or water) to cover the meat and veggies. Bring it up to a boil, then reduce to a simmer. Let it cook for about 30–40 minutes, until the turkey has flavored the broth and is tender.
4. Add the okra and greens: Stir in the sliced okra and your choice of collard greens, spinach, or kale. Let the pot simmer for another 15–20 minutes, stirring occasionally, until the okra softens and the greens are tender. (Don’t worry, the okra will thicken the soup without turning slimy if it’s simmered gently.)
5. Shred the turkey: Use tongs to remove the smoked turkey. Pull the meat from the bones, shred it into bite-sized pieces, and return it to the pot. Discard the skin and bones.
6. Finish with shrimp: Add the shrimp during the last 5–7 minutes of cooking. Simmer just until they turn pink, you don’t want to overcook them.
7. Taste and adjust: Give the soup a taste and adjust seasoning if needed. Add more Creole seasoning, salt, or pepper to get it just right.
8. Serve it up: Ladle into bowls and serve hot, with rice or cornbread on the side to soak up that flavorful broth.

Frequently Asked Questions and Pro Tips

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