There’s not a serious cook in the South who doesn’t have his or her special version of okra and tomato soup.
In a large, heavy pot, combine the soup bone, beef, onions, celery, and bay leaf. Add the water, bring to a boil, reduce the heat to low, and simmer till the beef is tender, about 2 hours. Transfer the beef to a cutting board, cut it into small dice, and set aside. Discard the soup bone.
Strain the liquid in the pot and discard the solids. Skim the fat from the liquid, rinse out the pot, and return the liquid to the pot. Add the diced beef, tomatoes, okra, Worcestershire, and salt and pepper, return the soup to a simmer, and cook about 1 hour. Adjust the seasoning and serve very hot in soup bowls.
© 2007 All rights reserved. Published by Houghton Mifflin Harcourt.