Ogre Eyes Soup

Okra is an anomaly.  You can’t very well enjoy it raw and cooked it turns to slime.  BUT put it in soup and Voila = yumm.  It even adds something nice to this soup, but the okra in it is screaming nickname.  Ogre Eyes seems endearing for this salmon, okra and mixed bean soup.  Try it!   And vegans, just leave out the salmon, no hard feelings.

Ogre eyes soup with mixed beans and salmon

  • 1 bag mixed soup beans
  • 2 T Herbes de Province
  • 2 T Olive oil
  • Salt & Pepper to taste
  • 6oz. Salmon (serves 2)
  • Mesquite seasoning
  • 2 c Frozen chopped okra
  • Salt for soaking

In a large pot, soak bag of mixed soup beans overnight in as much water as will fit in the pot and with one teaspoon salt.  12+ hours later drain soaking water and follow directions on bag to cook beans.  We use a pressure cooker, which is both time and energy efficient.  No matter your method, watch that the beans do not get obliterated by overcooking.  Take four cups of cooked beans (reserve the other beans for salad or bean burgers) add the herbes de Province, olive oil and salt & pepper to taste.  Add the 2 cups chopped okra.  You may need to reheat the beans if the okra has cooled it down too much.  Vegans, stop here.  This soup is lovely without salmon, but, flexitarians, for extra omega-3 and vitamins A, E, D, B6 and B12 press on…  Take the thawed salmon (double the amount if serving four or for leftovers) sprinkle with mesquite seasoning, giving it a faux smoked taste and broil it under hi-broil for about 5-7 minutes depending on the thickness of your salmon.  Allow to cool for a minute or two while dishing up the beans and okra into 2-4 bowls. Dice the salmon and add to the top of your soup.  Serve with nice crackers or crusty French bread.  Bon Appétit!

Don’t you love the quirky okra in it too?

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