Charleston Okra Soup

During the cooler winter months, a pot of soup is what’s on the menu for many traditional Charleston cooks. Here’s a tried and true recipe to add to your collection.

  • 1 large beef bone with plenty of meat
  • 2 medium onions, chopped
  • 3 pounds fresh okra, chopped fine
  • 3 quarts water
  • 1 piece breakfast bacon
  • 8 large, fresh tomatoes or two 28 oz. cans of tomatoes
  • Salt & pepper, bay leaf

Cook meat in water slowly for two hours. Add onion, okra, bacon, tomatoes, bay leaf, salt and pepper to taste; let cook another two hours and add more water if needed. Hot rice and buttered cornsticks are a tasty accompaniment.

Mrs. Daniel E. Huger (Louise Chisolm)
Charleston Recipes