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Ingredientes
- 1 lb Fresh spinach or possibly callaloo Greens, stemmed, well-washed, coarsely minced
- 1 lb Okra, stems & tips trimmed into 1/4"-thick slices
- 1 med Onion, minced
- 1 x Scallion, minced
- 1 x Garlic clove, chopped
- 1 sprg parsley Fresh warm chile pepper such as scotch bonnet seeded chopped
- 1 tsp Salt
- 1/4 tsp Dry thyme
- 1/4 tsp Freshly grnd black pepper
- 6 1/2 c. Water
- 3/4 c. Cooked smoked ham, (about 3/4 c.)
- 1/3 c. Fresh lime juice
Direcciones
- 1. In a 5-qt Dutch oven or possibly soup kettle, combine the spinach leaves, okra, onion, scallion, garlic, parsley, chile pepper, salt, thyme, and pepper. Add in the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, till the okra is very tender, about 30 min.
- 2. Puree the soup in a blender, food processor, or possibly food mill. Return the soup to the Dutch oven, and stir in the ham and lime juice. Cook, stirring constantly, over medium heat just till the ham is heated through, about 5 min. Serve immediately. Adapted
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1320g | |
| Recipe makes 2 servings | |
| Calories 252 | |
| Calories from Fat 57 | 23% |
| Total Fat 6.43g | 8% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 2417mg | 101% |
| Potassium 1903mg | 54% |
| Total Carbs 29.6g | 8% |
| Dietary Fiber 11.2g | 37% |
| Sugars 6.01g | 4% |
| Protein 25.07g | 40% |
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