Mississippi Corn Soup
From mandymoore 11 years ago
- 1 houir to make
- Serves 8 to 12
Summer time soup my dad used to make when our garden was at full capacity. Very hearty and completely vegetarian. you could add chicken if you wanted too, but it really doesn't need it.
Ingredients
- 4 ears of fresh corn, scraped shopping list
- 4 ripe tomatoes, diced shopping list
- 6 pods of fresh okra, diced shopping list
- 1 large onion, diced shopping list
- About 6 cups of water shopping list
- salt and pepper shopping list
- 1 Quart sized jar of vegetable stock shopping list
How to make it
- Scrape the corn downward to release the kernels from the cob, making sure to scrap the juice off as well.
- Dice the tomatoes, reserving the juice as well.
- Dice the okra into small pieces.
- cut the onion into small pieces.
- Place all of the vegetables into a large pot and cover with enough water that it won't completely evaporate when you boil it.
- add the vegetable stock, homemade or store bought, and salt and pepper to taste.
- Boil until the vegetables are tender and the soup is slightly thicker than it was. Serve warm or chilled it is good either way. ENJOY!
- note: the photo does not belong to me, but I will change it when I make this soup again.
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