Lowcountry Okra Soup
A hearty tomato-based soup thickened naturally by okra, simmered with ham and lima beans in the Gullah Geechee tradition.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10
- carbs
- 24
- protein
- 14
- calories
- 260
Instructions
- 1
Put the ham hock, onion, and broth in a large pot. Bring it to a boil on the stovetop.
- 2
Turn down the heat to low. Simmer for 30 minutes until the meat begins to soften.
- 3
Add the crushed tomatoes, okra, lima beans, and corn to the pot.
- 4
Simmer uncovered for 30-40 minutes, stirring occasionally. Cook until the okra breaks down and the soup thickens.
- 5
Take out the ham hock and shred the meat. Stir the shredded meat back into the pot.
- 6
Season the soup with cayenne, salt, and pepper.
- 7
Simmer for 5 more minutes. Serve hot, ideally over rice.
Chef's tips
Cook the okra long enough to thicken the soup naturally instead of using a roux (a paste of cooked flour and fat). Fresh okra gives the best texture, but frozen works well too.
Storage
Refrigerate in an airtight container up to 4 days; freezes well up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally.
Common mistakes to avoid
- •Undercooking the okra, which leaves it slimy instead of tender and flavorful
- •Skipping the tomatoes, which help balance the texture of the okra
Serving suggestions
Cooked Lowcountry Okra Soup?
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