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Charleston Okra Soup

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Submitted by jylibeanmum

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

YIELD

6 servings

PREP

20 min

COOK

4 hrs

READY

4 hrs

Charleston okra soup is Lowcountry cooking at its most patient. A meaty ham bone simmers in water for two solid hours to build a deep pork broth, then in go fresh okra, peeled tomatoes, bacon, and green bell pepper for another two hours of slow reduction. The okra naturally thickens the soup as it breaks down, no flour or roux needed.

Served ladled over white rice, it eats like a thick stew. Charleston cooks have been making it this way since the 1700s.

Chef Tips

  • The ham bone is doing the heavy work. Splurge on a meaty one with cartilage and marrow; lean bones give thin broth.
  • Don’t trim the okra too close to the cap. Cutting into the seed pod releases extra mucilage and the soup turns gluey instead of pleasantly silky.
  • Fresh okra works best, but if using frozen, add it straight from the freezer. Thawed okra goes slimy in the pot.
  • Sauteing the onion separately in butter before adding deepens the sweetness. Skipping this step leaves a sharp raw onion edge.
  • Cook the soup the day before serving. Like most long-simmered Southern soups, the flavor deepens overnight in the fridge.

Variations

  • Swap a smoked turkey wing for the ham bone for a slightly leaner version with the same smoky depth.
  • Add a cup of fresh corn kernels in the last 30 minutes for a sweet contrast to the okra.
  • Stir in a splash of hot sauce or a dash of cayenne for that classic Carolina heat.

Ingredients

1 1
LARGE LARGE HAM BONE
plenty of meat *
3 1.4
CUPS KG OKRA
chopped
1 1
PIECE PIECE BACON *
6 8
LARGE LARGE TOMATOES
peeled
½ 118
CUP ML GREEN BELL PEPPER
diced *
3 3
QUARTS QUARTS WATER *
1 1
X BAY LEAF *
1
X SALT AND BLACK PEPPER
to taste *
1 15
TABLESPOON ML BUTTER *
1 2
MEDIUM MEDIUM ONION
chopped

Directions

Put the hambone in a soup pan.

Add water to cover.

Bring to a boil.

Reduce heat. Simmer for 2 hours.

Add the okra, bacon, peeled tomatoes, green pepper. Add bay leaf and salt and pepper to taste.

Melt the butter in a small pan.

Sauté the onion until golden.

Add to the soup. Simmer until the soup is thick, about 2 hours.

Remove the ham bone. Shred the meat into the soup.

Serve over rice in soup bowls.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 760g (26.8 oz)
Amount per Serving
Calories 162 8% from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 41mg 2%
Total Carbohydrate 12g 12%
Dietary Fiber 14g 55%
Sugars g
Protein 20g
Vitamin A 80% Vitamin C 176%
Calcium 31% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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