I have lived in the south almost 1/2 of my life now. The Southern influence is taking over as not only am I cooking with Okra, that I have growing in my garden, but I also started this soup with bacon.
I can not remember any recipe that my mother or grandmother started with bacon growing up outside Chicago. This is is a new concept for me and I probably would have skipped that step but I happened to have an opened package in the fridge I wanted to finish up.
I search for a Okra recipe as I had been given some from a friend and even though he suggested I fry it, I am not quite there yet. Soup seemed like a feasible way to enjoy it.
This was a great recipe that just does not only have to work with Okra. Any veggies in your fridge or even freezer in the off seasons would work well.
It does take a while to cook, about 45 minutes of simmering but well worth it.
Here is another Okra Soup recipe I tried last year. I think I like this one better, wonder if it was the bacon!
Okra Soup Recipe from Saveur.com
- 2 tbsp. canola oil
- 3 strips bacon, finely chopped
- 1/2 tsp. dried thyme
- 6 cloves garlic, finely chopped
- 1 small yellow onion, finely chopped
- 1 rib celery, finely chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. tomato paste
- 1 lb. okra, trimmed and cut into 1″ slices
- 6 cups chicken stock
- 1 28-oz. can whole, peeled tomatoes, crushed by hand
Heat oil and bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 5 minutes. Add thyme, garlic, onion, celery, and bay leaf, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Stir in tomato paste; cook, stirring, until caramelized, about 2 minutes. Add okra, chicken stock, and tomatoes; bring to a boil, reduce heat to medium-low, and cook, until okra is very tender and soup thickens slightly, about 45 minutes.
Happy cooking You All, no longer You Guys!! (I really don’t recall the last time I said you guys!)