This is a hearty, Southern-style soup, flavorful and loaded with nutrition.

Okra Soup

4 cups water
2 (14.5-ounce) can diced tomatoes
1/2 head cabbage, sliced
1 pound okra, sliced
2 potatoes, peeled and chopped
1 medium onion, chopped
1 (10-ounce) can diced tomatoes and green chiles
1 tablespoon granulated sugar
1 tablespoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
1/2 cup evaporated milk
1 tablespoon butter, melted
1 (15-ounce) can cream-style corn

1. In a Dutch oven over medium-high heat, combine water, tomatoes, cabbage, okra, potatoes, onion, tomatoes and green chilies, sugar, salt and pepper. Bring to a boil. Reduce to low heat. Cover and simmer 45 to 50 minutes.
2. In a small bowl, stir together flour, evaporated milk and melted butter; mix until blended. Gradually pour into soup and continue cooking, stirring until thick. Add cream style corn; mix well. Simmer for an additional 3 to 4 minutes.
3. Garnish with some crispy bacon as it is being served, if desired.

Makes 12 servings.

Note: During cooking, okra will go from crisp to slimy before reaching the preferred stage of tender crisp. Also, fresh okra is most commonly found in the summer months; frozen okra can be used as an alternative.