Southern Ham and Shrimp Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I first made this soup because I had a lot of ham left over from Easter. I wasn't that familiar with cooking with okra, but it was really delicious in this soup! We have this often during winter, and when I don't have any leftover ham I just buy a ham slice or purchased pre-diced ham pieces in the meat section. Ingredients:
2 tablespoons vegetable oil |
1 cup chopped onion |
1/2 cup chopped green bell pepper |
2 tablespoons chopped fresh parsley |
1 1/2 quarts water, with |
3 chicken bouillon cubes or 3.5 (15 ounce) cans chicken broth |
1 (10 ounce) package frozen cut okra |
1/2 lb fresh shrimp, peeled and deveined |
2 cups cubed lean cooked ham |
2 cups hot cooked rice |
Directions:
1. Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
2. Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
3. Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.
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