Cajun Okra Soup
A rich, savory soup with okra and Cajun seasoning—perfect for a comforting meal any night of the week.
Equipment
- Large Soup Pot
Ingredients
- 2 tbsp Oil vegetable or olive oil
- 1 large Onion diced
- 2 stalks Celery stalks diced
- 1/2 Green bell pepper diced
- 1 lb Frozen sliced okra or fresh and sliced
- 1 Zucchini diced
- 14.5 oz Diced tomatoes (canned)
- 6 cups Vegetable broth
- 1/4 tsp Thyme dried
- 1/4 tsp Oregano dried
- 1/8 tsp Cayenne pepper or to taste
- Salt & pepper to taste
- Cooked rice (optional) to serve with soup
Instructions
- Heat oil in a large soup pot over medium‑high heat. Add diced onion, celery and green pepper and cook until vegetables are tender.
- Add the diced tomatoes, frozen okra and zucchini to the pot, then pour in the vegetable broth.
- Stir in thyme, oregano and cayenne pepper. Bring mixture to a boil.
- Reduce heat to a simmer; cover and cook for about 20‑30 minutes or until the okra and zucchini are tender.
- Season with salt and pepper to taste. Optionally, serve over or alongside cooked rice and a few dashes of hot sauce.
Notes
Feel free to add cooked sausage, chicken or shrimp for a non‑vegetarian version. Adjust the cayenne pepper heat to suit your preference.