What is going on with this crazy weather? It’s been unseasonably hot here, but once it slightly felt like Fall last week – I had to make a soup. I’ve been rushed for time recently, with my children’s soccer, diving, and gymnastics practices; why did I let them do this to me?! So when I saw this can of Tomatoes, Okra and Corn by Margaret Holmes at Deirbergs (a local St. Louis grocery store), I was inspired to use it to make an easy crockpot soup. They had a recipe on the back of the can, but I thought that it would be nice with jackfruit!
This is the third dish in my jackfruit series; you can read my other two recipes here: BBQ Peach Jackfruit With Chipotle Avocado Slaw and Pineapple Jackfruit Tacos With Pineapple Lime Slaw. I personally like jackfruit best in the crockpot. It pulls apart like pulled pork or chicken, and its slight pineapple-ish taste goes well with the sweetness of the corn and the raisins in this soup.
My husband is not vegan, and he never lived in the South where okra is common like I did. He isn’t a connoisseur of vegetables; he sticks to the basics like broccoli, green beans, caesar salads, and peas. He was very apprehensive to try my soup. After trying it he said that he was surprised that it actually had flavor, and ate it for 3 days. I tried not to be offended by his compliment/insult, and instead, realized that he gave me his picky stamp of approval. Essentially, if you are a meat and potatoes fan like my husband, don’t be scared of the okra and jackfruit in this soup!
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Okra Corn Tomato Soup with Jackfruit
This easy crockpot okra corn tomato soup is a savory dish with jackfruit, edamame, and chickpeas. It's sweetened with raisins and flavored with curry.
Credit: My Real Dish
Tips: I served this soup with a gluten-free vegan cornbread. I used this Gluten Free Yankee Cornbread Mix from Glutino Gluten Free Pantry Mix, but made it vegan by using almond milk (instead of buttermilk), 1/4 cup applesauce (instead of an egg), 6 tablespoons vegan butter (instead of dairy butter) and then added 1 can corn. I baked it for 25 minutes at 425 degrees and served it drizzled with agave syrup and a tab of warm vegan butter.
Ingredients
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced (~1 tablespoon and 1 teaspoon)
- 2 cans okra corn and tomatoes (I used the Margaret Holmes brand)
- 1 container gluten-free vegetable stock
- 1 cup golden raisins
- ¼ cup lemon juice (~1 lemon, squeezed)
- 2 teaspoons Redmond’s Real Salt
- 30 grinds of pepper
- 1 tablespoon yellow curry
- 5 bay leaves
- 1 can chickpeas, drained and rinsed
- 1-20 oz can jackfruit, drained and rinsed (I used the Trader Joe’s brand)
- 1 cup frozen shelled edamame (without the pods)
- Gluten-free macaroni shells for serving (I used Tinkyada)
Directions
- Chop onion, mince garlic.
- Juice lemon into a measuring cup in order to easily remove the seeds.
- Drain and rinse chickpeas and jackfruit.
- Empty the 2 cans of okra corn of tomatoes into the crockpot (with juice).
- Add lemon, vegetable stock, curry, pepper, salt, bay leaves and jackfruit.
- Cook for 4 hours.
- Add the raisins, frozen edamame, and chickpeas and cook for 2 more hours.
- Prepare the gluten-free noodles by the instructions on the box.
- Serve soup over gluten-free macaroni shells with cornbread (if desired).
