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  • 4 quarts of water
  • 2 large chicken or vegetable bouillon cubes
  • 1 pound okra
  • 1-2 C cooked orzo or fine pasta
  • Wash the okra and cut the 2 ends off. For stronger, more gelatinous soup, slice the okra in smaller pieces
  • Add chopped okra to pot; add 4 quarts of water and chicken or vegetable bouillon and bring to a boil. Simmer for 1 hour
  • After boiling, remove all okra to avoid small seeds
  • Add orzo or fine pasta. Serve.
4 servings (1 C)
Nutrition Information per serving
• Calories 67-95, Fat (g) 0.5, Carbohydrate (g) 17-25, Protein (g) 3.5-5, Sodium (mg) 483

Okra can feel as though it is coating the throat, making it easier to swallow for those patients with odynophagia (painful swallowing).

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