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You have an option to cook this soup on the stove for a fairly quick and easy dinner. Or you can just throw everything in the slow cooker and let it cook all day while you are out at work. Make it Easy Tip: If you aren’t feeling well just leave the onions out so you don’t have to stand in front of the stove at all – just throw the rest in the slow cooker and go back to bed. You can even cook it on high for 4 hours if you make it when you wander to the fridge to get some water in the afternoon before you go back to bed!

Creole Okra Corn Soup [Vegan]

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Serves

6

Cooking Time

40

Ingredients

  • 2 tablespoons olive oil (*or use broth to make oil-free)
  • ½ medium onion, minced
  • ½ medium green pepper, minced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth (or water with 2 veggie bouillon cubes)
  • 1 (16 oz/454 g) bag frozen sliced okra
  • 2 cups (11 oz/ 328 g) frozen corn kernels
  • 1 (28 oz/794 g) can of crushed tomatoes (fire roasted or plain)
  • 1 ½ teaspoon smoked paprika (or plain paprika plus a few drops of liquid smoke)
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • ¼ to ½ teaspoon of ground cayenne pepper (depending on your love of heat)
  • salt and pepper, to taste

Preparation

Stove-top variation: 
  1. Heat oil over medium heat and add in the onion once it’s hot.
  2. Sauté until the onions become translucent, about 5 minutes.
  3. Add green pepper and garlic then sauté 3 minutes more.
  4. Stir in the broth, okra, corn, tomatoes and all spices except for the salt and pepper. Simmer for 20 to 30 minutes over medium heat until the corn and okra are tender.
  5. Before serving add salt and pepper to taste.
Slow cooker variation:
  1.  Heat oil over medium heat and add in the onion once it’s hot.
  2. Sauté until the onions become translucent, about 5 minutes.
  3. Add the sautéed onions and everything else except the salt and black pepper and cook on low for 7 to 10 hours.
  4. Before serving add salt and pepper to taste.


About The Author

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Kathy Hester

See My Recipes

Kathy Hester lives in Durham, NC with her 2 cats, 2 dogs, her very own picky eater and more slow cookers than one person should be allowed to own. She's the author of The Vegan Slow Cooker, The Great Vegan Bean Book, and Vegan Slow Cooking for Two. She also writes for Key Ingredient and The Weiser Kitchen blogs.

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