Spicy Okra and Tomato Soup (Dairy & Egg-Free)

Ingredients

• 1 lb Okra
• 28 oz Diced Tomatoes
• 1 medium Onion
• 1 medium Green Bell Pepper
• 2 stalks Celery
• 3 cloves Garlic
• 1 tbsp Cajun Seasoning
• 4 cups Vegetable Broth
• 1 tsp Hot Sauce
• 2 tbsp Olive Oil

Instructions

1. 1Prepare your ingredients: Peel and finely chop the 1 medium onion. Finely chop the 1 medium green bell pepper. Finely chop the 2 stalks of celery. Mince the 3 cloves of garlic. Slice the 1 lb okra into 1/4-inch thick rounds.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the chopped 1 medium onion, chopped 1 medium green bell pepper, and chopped 2 stalks of celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the minced 3 cloves of garlic and 1 tablespoon of Cajun seasoning to the pot. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the sliced 1 lb okra and the 28 oz diced tomatoes (undrained). Cook for 5 minutes, stirring occasionally.
5. 5Pour in the 4 cups of vegetable broth and add the 1 teaspoon of hot sauce. Stir everything together.
6. 6Bring the soup to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the okra is tender. Stir occasionally to prevent sticking.
7. 7Serve the Spicy Okra and Tomato Soup hot.

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