OKRA SOUP

Okra Soup

1 package, approximately 2 pounds, smoked turkey necks

1 tablespoon powdered chicken base

3 cups tomato sauce

1/2 cup tomato paste

2 cups diced tomatoes

1 cup diced white onion

1 tablespoon sugar

Seasoned salt, such as Lawry’s, garlic powder, and black pepper to taste

5 cups fresh or frozen sliced okra

2 cups frozen corn

• In a large stock pot, add turkey necks and powdered chicken base, cover with water, and cook until tender, about 1 1/2 hours, adding more water as needed to make a broth.
  
• Add tomato sauce, tomato paste, diced tomatoes and onion, and add water to fill the pot 1/2 to 3/4 full. Add sugar. Add seasoned salt, garlic powder and black pepper to taste. Bring to a boil for 10 minutes. Add okra and corn. Cook until okra is tender, adding water as needed to finish the soup. Serves 10.