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This
is a low to medium carbohydrate dish. Include protein food of your choice.
This is Dr. Leichtberg's absolute favorite soup recipe. Its unique, delicate
flavor comes from the wondrous combination of allspice, tomatoes, corn,
pepper, and cloves, and the okra gives it a smooth, slippery texture that's
very unusual. It's delicious! And the blend of vegetables makes this a
very colorful dish indeed.
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1 onion, chopped |
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6 cloves |
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2 1/2 to 3 cups tomatoes, diced |
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3 to 4 cups vegetable stock (depending on how thick you like it) or water if you have no stock (use less water than stock) |
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1 to 1 1/2 green peppers, diced |
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1 cup cooked lima beans (optional) |
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2 to 2 1/2 cups sliced okra (best if fresh) |
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1/2 cup fresh corn |
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2 teaspoons salt, to taste (seasoning salt is fine, especially Herbamare) |
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1/4-1/2 teaspoon allspice |
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Add enough water in pan for saut?ng, then saut?onions with whole
cloves until onions are soft. Remove the cloves from the pan. |
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Remove the cloves from the pan. |
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Transfer onions (with cloves removed) to soup pot. |
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Add vegetable stock and bring mixture to a boil |
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Add green pepper and stir over medium heat for several minutes. Then
stir in the tomatoes. Bring the mixture to a boil, turn down the heat,
and let simmer for 5 minutes. |
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Add remaining ingredients. If you're using frozen okra, it should
be partially thawed and then sliced. Bring the soup to a boil again,
cover, and simmer for 15-25 minutes |
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Alternate
preparation |
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You may simply get some frozen gumbo vegetables from your supermarket's
frozen food section, add canned stewed tomatoes, a bit of salt and
ground allspice, heat... and have this soup done in a matter of minutes |
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