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.
Servings 6 servings
Calories 245kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- ½ cup diced onions
- ½ cup diced green bell peppers
- ½ cup diced celery
- 3-4 garlic cloves Minced
- 5 cups water or broth
- smoked turkey
- 2 teaspoons Creole Seasoning
- ½ teaspoon smoked paprika
- 12 oz okra
- 6 cups collard greens, spinach, or kale
- 1 pound raw shrimp
Instructions
- 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.
- Sprinkle in the Creole seasoning and smoked paprika. Stir everything together so the veggies are coated and the spices have a chance to bloom.
- 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.
- 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.)
- 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.
- Add the shrimp during the last 5–7 minutes of cooking. Simmer just until they turn pink, you don’t want to overcook them.
- Give the soup a taste and adjust seasoning if needed. Add more Creole seasoning, salt, or pepper to get it just right.
- Ladle into bowls and serve hot, with rice or cornbread on the side to soak up that flavorful broth.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 11g | Protein: 30g | Fat: 7g