Okra Crab and Tomato Soup

I’m calling this is a spicy spring soup!

This recipe started with one ingredient – okra. I really enjoy okra and keep a stash of the green vegetable stored in my freezer. And here lately every time I open my freezer drawer it was shouting – COOK ME! And I needed to, it had been in there for a couple of weeks and I would hate to waste it should it become freezer burned.

So this soup recipe was born. I began looking around the refrigerator and the pantry and came up with some other veggies to throw in. I do need to point out if you don’t physically see the crab in the picture it’s because I didn’t have lump crab meat (I had a random can of crab in the pantry)… so it all broke apart. However, I could taste the crab so I know the flavors work. Go for the good stuff and get lump crab meat it’s what this recipe needs!

Okra Crab and Tomato Soup

• Author: Krista

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Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 1 onion – diced
• 3 stalks of celery – diced
• 1 red bell pepper – diced
• 1 clove garlic – chopped
• 1 can of sweet corn – drained (or frozen)
• 3 cups okra – sliced crosswise
• 1 can diced tomatoes  – 14 oz
• 1/2 cup red wine
• 4 cups chicken or fish stock
• 3 springs of thyme
• 1/4 cup hot and spicy oregano – fresh (If you can’t find this herb, sub with 1/2 tablespoon of crushed red pepper or a couple of splashes of tabasco)
• 1 bay leaf
• 16 oz lump crab meat
• salt and pepper to taste

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Instructions

1. Melt butter in a deep pot. Add in onion, celery, and red pepper, sprinkle with salt and pepper and sauté until tender. Add garlic and cook until fragrant, about 1 minute.
2. Add red wine to deglaze the pot and stir to scrape up any brown bits. Once the wine has mostly evaporated add the canned tomatoes with their juices – lightly salt and pepper tomatoes. Cook at least 10 minutes to bring out the flavors of the tomatoes.
3. Add in the stock, herbs, corn and okra. Season again with a little more salt and pepper. Allow to simmer about 20 minutes. Long enough for the okra to cook thoroughly. Soup will thicken slightly.
4. Stir in crab meat and allow to cook until warmed through about 5 additional minutes. Remove herbs and serve with warm bread or over rice.

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