Tomato and Okra Soup
Onion, large, 1.
Butter.
Stewed tomatoes, 2 cups.
Soup stock or water, 4 cups.
Thinly sliced okra pods, 2 cups.
Flour, 1 teaspoonful.
Nut butter, 1 teaspoonful.
Chopped parsley.
Salt.
Brown onion in a saucepan with a little butter; add flour, nut butter, tomatoes, parsley, and okra. Add the soup stock or water and cook slowly for three hours. Season with salt, and serve.