Okra Soup

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

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