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)