Fried Okra Soup

This is old-school Southern cooking, the kind of soup that empties the garden and fills the house with a smell that pulls people into the kitchen. Lima beans, corn, potatoes, tomatoes, and cabbage simmer together until everything is soft and the broth turns thick and rich on its own.

The real move here is frying the okra in rendered salt pork drippings before adding it to the pot. That step does double duty: it gives the okra a golden, slightly crisp exterior and keeps it from releasing that slippery texture people complain about. The salt pork itself goes straight into the soup, adding smoky, porky richness to every spoonful.

Adding the cabbage partway through keeps it from turning to mush. It should be tender but still have a little body by the time the soup is done.

Kitchen Tips

• Fry the okra until it’s truly golden on the edges. Undercooked okra in soup goes slimy fast.
• If using frozen vegetables, no need to thaw them first. They’ll break down just fine during the simmer.
• The soup thickens as it sits. Add water when reheating to get it back to your preferred consistency.
• A splash of apple cider vinegar stirred in at the end brightens everything up.

Variations

• Swap salt pork for smoked turkey necks or a ham hock for a different smoky backbone.
• Add a diced jalapeño with the onions if you want a little heat.
• Stir in cooked rice at the end to make it even more filling.