Okra, Tomato, and Kielbasa Soup

You will need:
One package of turkey kielbasa
Two large cans of whole or diced tomatoes
Frozen okra (one pound package)
Italian seasonings

Start your rice cooker or pot of rice now.

Slice the turkey kielbasa and saute until slightly browned and warmed through. Set aside. It doesn't have to be "done" as it will be cooked some more.

Saute the okra. (Yes, you babies that have never had okra cooked correctly can leave it out. Let me fix it for you once and you'll change your mind about okra!) Cooked okra changes color. It goes from pale, bland green to a bright green. Obviously, if it gets browned, there will be brown on it. The point is to cook the okra until it starts to get tender. It will fall apart if you are too rough. Yes, it will be "slimy".

Add the tomatoes. Watch out for the steam when the juice hits the hot pan. The acid in the tomato juice counter acts the slime factor of the cooked okra. Aren't you glad you used the okra? The okra "slime" will thicken the mixture. Carefully scrape the bottom of the pan to remove all stuck okra pieces.

Sprinkle Italian seasonings to taste. Do not use salt, as there is usually more than enough salt in the tomatoes and kielbasa. If it is a spice you put it on Italian foods, you should try it in this dish.

Add the kielbasa back to the pan. Cook on medium or medium low until it is done. Hopefully your rice will be done just as the soup finishes. If not, the soup can be turned down to low until your rice is ready.

Total prep time: I've never really timed myself, but this all takes less than one hour.

Alternative to okra: I really think this soup benefits from having something green in it, so I occasionally use canned green beans. If using green beans, saute the kielbasa, then add the tomatoes and green beans.