Recipes > Soup > Okra Soup, No. 2

Okra Soup, No. 2


  • 1 pint of green okra
  • 1 pint of green peas
  • 1 pint of green corn, cut from the cob
  • 1/2 pint of shell beans
  • 2 onions
  • 4 stalks of celery
  • 2 ripe tomatoes
  • 1 slice of carrot
  • 1 slice of turnip
  • 2 pounds of veal
  • 1/4 of a pound of fat ham or bacon
  • 2 tablespoonfuls of flour
  • 4 quarts of water
  • salt, pepper


Fry the ham or bacon, being careful not to burn.

Cut the veal into dice; roll these in the flour and fry brown in the ham fat; then put them in the soup pot.

Fry the onion, carrot and turnip in the remaining fat.

Add these to the veal, and then add the okra, cut into small pieces, the shell beans, celery and water.

Simmer two hours, and then add the tomatoes, corn, peas and salt and pepper.

Simmer half an hour longer and serve without straining.

If dried okra be used for either soup, half the quantity given in the recipes is sufficient. Okra is often called gumbo. The same kind of a soup is meant under both names.


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See also, Okra Soup.


Miss Parloa's New Cook Book.

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