Okra Soup with Steamed Rice

This delicious soup, bolstered by a rich beef broth made from meaty skin bones, is a lowcountry classic. The recipe makes more than four servings but is delicious reheated for days to come. Begin the broth at least one day before serving, then finish the soup on the second day. Okra soup is always served over steaming white rice, cooked lowcountry style so that each grain is separate. If you can’t find perfectly vine-ripened tomatoes and blemish-free