Okra Soup

Name: Okra Soup
Cuisine: American
Ingredients: 4 tablespoons butter; 1 tablespoon lard or olive oil (use olive oil to keep kosher); 1 tablespoon lard or olive oil (use olive oil to keep kosher); 1 small onion, diced and dusted with flour; 1 small onion, diced and dusted with flour; 3 cups water; 4 cups beef, chicken or vegetable broth; 28 ounces canned tomatoes with juice (or 3½ cups fresh tomatoes, peeled and diced); 28 ounces canned tomatoes with juice (or 3½ cups fresh tomatoes, peeled and diced); 2 cups fresh young okra cut into small, thin pieces or frozen okra pieces; 2 cups fresh young okra cut into small, thin pieces or frozen okra pieces; 2 cups cooked rice, kept hot or warm (optional); 2 tablespoons finely chopped flat leaf parsley; 1 clove garlic, minced; 1 teaspoon salt; 1 sprig fresh thyme; ½ teaspoon red pepper flakes; ½ teaspoon black pepper; 4 cups beef, chicken or vegetable broth; 4 cups beef, chicken or vegetable broth

Preparation info

Difficulty
Easy

Appears in

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

About

Michael Twitty, adapted from Mary Randolph’s The Virginia House-Wife (1824) and Mrs. B. C. Howard’s Fifty Years in a Maryland Kitchen (1881)

Ingredients

4 tablespoons butter
1 tablespoon lard or olive oil (use olive oil to keep kosher)

Americas
United States
Soup
South Carolina

Method

In a Dutch oven, heat the butter and lard or olive oil until melted. Add the onion and finely chopped parsley and gently cook until onion is translucent and soft. Add the garlic and cook for a minute more till fragrant. Add the thyme, salt, black pepper and red pepper flakes and cook for another minute or so. Add the broth, water and tomatoes and cook on a medium simmer for 30 minutes. Add the