Heirloom Summer Okra Soup

This recipe comes from former Slow Food DC board member, Shelu Patel. It was submitted as part of her Ark of Taste submission to be part of the 2016 international Terra Madre gathering.

Ingredients

• 4 Tablespoons butter

• 1 Tablespoon olive oil

• 1 medium red onion, diced

• 2 Tablespoons finely chopped flat parsley

• 2 garlic cloves, minced

• 1/2 teaspoon red pepper flakes

• 1 teaspoon black pepper

• 1 teaspoon sea salt

• 1 Tablespoons finely chopped fresh thyme

• 3 cups tomatoes or 28-oz can diced tomatoes, diced

• 4 cups vegetable broth

• 3 cups waters

• 2 cups cows horn okra (or any variety of okra), sliced

• 1 teaspoon flour

Directions

In a large dutch oven, heat the butter and olive oil over medium heat until butter has melted.

Add onion, parsley, and garlic and cook until translucent and fragrant.

Add sea salt, black pepper, red pepper flakes, and thyme and cook, stirring, for a few minutes.

Add vegetable broth, water, and the tomatoes and cook for 30 minutes at a simmer.

Add the okra into the soup and cook for another 20 minutes or until tender.

Eat with rice or with hard, crusty bread