Lima Bean Okra Soup Recipes

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LIMA BEAN OKRA SOUP



Lima Bean Okra Soup image

This soup's unique flavor comes from the wonderful combination of allspice, okra, tomatoes, corn, pepper and cloves. Every serving is loaded with nutrition and color.-Clara Coulston, Washington Court House, Ohio

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 7 servings.

Number Of Ingredients 13

1 medium green pepper, chopped
1 medium onion, chopped
1/4 teaspoon whole cloves
1 tablespoon butter
3 cups vegetable broth
3 cups chopped tomatoes
2-1/2 cups sliced fresh or frozen okra, thawed
1 cup frozen lima beans, thawed
1/2 cup fresh or frozen corn, thawed
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon ground allspice
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Steps:

  • In a large saucepan, saute the green pepper, onion and cloves in butter until vegetables are tender. Discard cloves. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beans are tender.

Nutrition Facts :

KARDEA'S OKRA SOUP WITH SHRIMP



Kardea's Okra Soup with Shrimp image

Okra soup is a traditional tomato-based soup that originated in West Africa. While you can add any protein to this dish, I like using shrimp when it's in season in the Lowcountry because it pairs really well with the okra.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 10 servings

Number Of Ingredients 21

2 cups medium shrimp, peeled and deveined, shrimp reserved for the okra soup, shells cleaned in cold water and reserved for the shrimp broth
1 cup large-chopped carrot
1 cup large-chopped celery
1 cup large-chopped onion
1 tablespoon unsalted butter
1 1/2 teaspoons kosher salt
1 bay leaf
2 tablespoons olive oil
2 garlic cloves, minced
1 large onion, chopped
1 medium green bell pepper, chopped
2 tablespoons unsalted butter
2 cups fresh or thawed frozen corn
2 cups thawed frozen lima beans
1 cup diced fresh Roma tomatoes
One 28-ounce can diced tomatoes
Kosher salt and freshly ground black pepper
2 1/2 cups sliced fresh or thawed frozen okra
1 teaspoon ground ginger
Juice of 1/2 lemon
Steamed rice, for serving, optional

Steps:

  • For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
  • For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
  • While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
  • Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).

OKRA SOUP WITH SHRIMP



Okra Soup with Shrimp image

This soup originated in West Africa. While you can add any protein to it, I like using shrimp because it pairs really well with the okra.

Provided by Kardea Brown

Categories     main-dish

Time 1h50m

Yield 10 servings

Number Of Ingredients 21

1 pound medium shrimp
1 cup large-chopped carrots
1 cup large-chopped celery
1 cup large-chopped onions
1 tablespoon unsalted butter
Kosher salt
1 bay leaf
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 large onion, chopped
1 medium green bell pepper, chopped
2 tablespoons unsalted butter
2 cups corn (thawed if frozen)
2 cups frozen lima beans, thawed
1 cup diced fresh plum tomatoes
1 28-ounce can diced tomatoes
Kosher salt and freshly ground pepper
2 1/2 cups sliced okra (thawed if frozen)
1 teaspoon ground ginger
Juice of 1/2 lemon
Steamed rice, for serving (optional)

Steps:

  • Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the broth through a fine-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use.
  • Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned tomatoes and reserved 3 cups shrimp broth; stir, cover, bring to a simmer and cook for about 20 minutes.
  • While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes.
  • Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.

SOUTHERN OKRA BEAN STEW



Southern Okra Bean Stew image

When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 11 servings (4 quarts).

Number Of Ingredients 14

4 cups water
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green peppers
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon chili powder
1/2 to 1 teaspoon hot pepper sauce
3/4 teaspoon salt
1 bay leaf
4 cups cooked brown rice
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (8 ounces each) tomato sauce
1 package (16 ounces) frozen sliced okra

Steps:

  • In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.

Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.

LUSCIOUS LIMA BEAN SOUP



Luscious Lima Bean Soup image

Quick, easy, and wildly satisfying soup that is both light and hearty. This soup freezes wonderfully, and can be used for lunches or quick suppers. Enjoy!!

Provided by Ann Caterina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 4h30m

Yield 9

Number Of Ingredients 9

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Steps:

  • Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
  • In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
  • In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Nutrition Facts : Calories 220.2 calories, Carbohydrate 37.3 g, Fat 3.5 g, Fiber 10.9 g, Protein 11.4 g, SaturatedFat 0.5 g, Sodium 46.2 mg, Sugar 6.7 g

GRANNY'S OKRA SOUP



Granny's Okra Soup image

A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.

Provided by Jenn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 16

4 cups chopped tomatoes
2 cups lima beans
2 cups chopped okra
2 cups chopped red potatoes
1 cup corn
1 cup green beans
½ cup chopped carrots
1 (6 ounce) can tomato paste
4 cups chicken stock
1 pound ground beef
½ tablespoon garlic powder
½ tablespoon celery salt
½ tablespoon onion powder
1 small onion, chopped
2 cloves garlic, crushed, or more to taste
3 tablespoons butter

Steps:

  • Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
  • Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
  • Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
  • Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

Nutrition Facts : Calories 292.8 calories, Carbohydrate 27 g, Cholesterol 49.3 mg, Fat 14.2 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 1352.6 mg, Sugar 7.7 g

CHARLESTON OKRA SOUP



Charleston Okra Soup image

Wonderful recipe for Charleston Okra Soup which I sometimes crave. Could not find this posted on Zaar. Out of Southern Livings Annual Recipes in 1984. Serve over yellow rice to go over the top !!

Provided by Jitter_Bug

Categories     Lunch/Snacks

Time 1h50m

Yield 3 quarts

Number Of Ingredients 12

4 (16 ounce) cans whole tomatoes, undrained & chopped
1 (1 lb) ham hock
3 cups sliced okra (about 3/4 lb)
1 cup fresh corn, cut from cob
1 cup fresh lima beans
3/4 cup chopped onion
1/2 cup diced green pepper
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
hot cooked yellow rice

Steps:

  • Combine all ingredients except rice in a large Dutch oven, brng to a boil.
  • Cover, reduce heat, and simmer 1 1/2 hr, stirring frequently.
  • Remove bay leat & discard.
  • Remove ham hock from soup.
  • Remove meat from the bone and chop.
  • Add meat from the bone and stir well.
  • Place rice in bowls & ladle soup over rice.

Nutrition Facts : Calories 273.9, Fat 2.5, SaturatedFat 0.6, Sodium 442.1, Carbohydrate 58.2, Fiber 16, Sugar 23.1, Protein 13.6

HEARTY LIMA BEAN SOUP



Hearty Lima Bean Soup image

Make and share this Hearty Lima Bean Soup recipe from Food.com.

Provided by Carolyn M.

Time 9h

Yield 5 serving(s)

Number Of Ingredients 8

1 lb lima beans, soaked overnight
1 large onion, peeled and diced
1 head about 10 garlic clove, peeled (ok to leave cloves whole)
1 (28 ounce) can diced tomatoes with basil
1 (28 ounce) can water (fill empty tomato can with water, then dump into crockpot)
2 teaspoons paprika
1 (12 ounce) package chicken and apple sausage, diced
1 teaspoon salt

Steps:

  • Place the drained lima beans into your cooker, and add the onion and garlic.
  • Dump in the tomatoes, then rinse the can into the pot.
  • Add paprika, and stir in the sausage. Cover, and cook on low for 8 to 10 hours, or until the beans are fully soft.
  • Use a handheld immersion blender to naturally thicken the broth by blending some of the beans and tomatoes. This also helps distribute the flavor and squish up the garlic cloves. If you don't have a handheld blender, you can scoop out a cup or so of the beans and smash them with a large fork or blend in a traditional blender, then stir them back into the pot.
  • Add salt and serve.

Nutrition Facts : Calories 314.2, Fat 20, SaturatedFat 6.8, Cholesterol 39.5, Sodium 1322.4, Carbohydrate 20.9, Fiber 4.3, Sugar 1.5, Protein 13.1

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