I am back in my comfort zone making soup. I am always looking for some fun new recipes for soup. This recipe is an awesome soup but it is too hard to hold at the Dairy Keen. It is wonderful with some crusty bread.
Makes 1 gallon
2 Tablespoons Olive Oil 1 Cups Chopped Yellow or white Onion 3/4 Cup Diced Celery 3/4 Cup Diced Red Bell Pepper 2 Tablespoons minced Garlic ½ 12 oz bag Frozen Sliced Okra 1 8oz bottle Clam Broth 2 Cups water 2 Tablespoons chicken Base 3 Cups canned crushed Tomatoes 3 Cups tomato sauce 1 teaspoon dried Basil 1/2 teaspoon Thyme 1/2 teaspoon Cayenne Pepper 2 Bay Leaves 2 teaspoons Salt 2 Tablespoons Worcestershire sauce 5 Cups raw de-veined and peeled small shrimp 2-4 Cups Cooked Hot rice
In a large Dutch oven, sauté onion, celery, bell pepper, and garlic in oil until soft. Add okra, clam broth, water and chicken base, tomatoes, and spices. Bring to a simmer and simmer until vegetables are soft, about 15 minutes. Add shrimp and simmer 5 minutes until shrimp is pink. Remove Bay Leaves and serve over cooked rice in large bowls.
**To make Gluten Free use GF chicken base like Better than Bouillon, and Lee and Perrins Worcestershire Sauce.