Okra Soup

A recipe supposedly dating back to the early 19th century, this soup comes with a pedigree. A bowl of thick tomato and meat broth loaded with thinly sliced okra and onions, Okra Soup is open to many variations: some cooks discard the simmered bones altogether while others (like us) add the flaked meat back to the pot; many prefer the soup quite spicy through the addition of chile peppers and dried cayenne, while often a cruet of hot pepper vinegar is passed around at the table so each diner may spike to their own tolerance level.

1 lb. beef shank / 1 small ham hock / water / 2-3 lbs. chopped tomatoes / 1 onion, thinly sliced / about 4 cups thinly sliced okra / salt and pepper / cooked rice to garnish

1. Cover the meat bones with 5-6 cups water, bring to a boil, skim surface of foamy debris and simmer on low for 1-2 hours.


2. Add onions and simmer for another 15 minutes. Remove bones and flake meat and return to soup pot.


3. Add okra, tomatoes and salt and black pepper and simmer - partially covered - an additional 2 hours or so on very low heat.


4. Re-adjust seasoning and pour into warmed soup bowls.


5. Serve if desired with a scoop of rice in the center of each bowl, or crusty French bread or even garlic toast.