Tomato, Corn, and Okra Soup Recipe

The Spruce Eats
Serves: 4 Save

Ingredients (12)

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 green onions, thinly sliced, divided
  • 1 small garlic clove, minced
  • 1 stalk celery, sliced
  • 2 cups unsalted chicken stock
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 10 ounces fresh or frozen okra, about 3 cups, sliced
  • 1 cup fresh, canned, or frozen corn kernels
  • 1 teaspoon Creole seasoning
  • Salt, to taste
  • Freshly ground black pepper, to taste

Directions

Learn how to make this recipe at The Spruce Eats

Go to Recipe

Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
Save
Add to List