How do I use Okra in soups and stews?
OKRA GUMBO SOUP 1 (2 lb.) meaty ham hock 2 lbs. beef shank 3 qts. water 2 lg. onions (2 c.), chopped 2 c. canned tomatoes 3 tbsp. tomato paste 4 tsp. sugar 1 tsp. salt 1/4 tsp. black pepper Pinch of cayenne pepper 1/4 tsp. leaf thyme, crumbled 1 pkg. whole kernel corn 1 pkg. frozen baby lima beans 1 pkg. okra Trim ham hock and beef of excess fat. Put in large kettle with water and onions. Bring to boil. Lower heat; cover. Simmer about 4 hours. Uncover; simmer 2 hours longer or until broth has reduced by about 1/3. Remove and discard bones. Then skin as much fat from broth as possible. Cut any large pieces of meat into bite size pieces and return to kettle. Add tomatoes, tomato paste, sugar, salt, pepper, cayenne, and thyme (add fresh okra here if fresh); cover and simmer 30 minutes. Add corn, lima beans, and okra. Recover and simmer 15 minutes (simmer 45 minutes if fresh vegetables). Uncover; simmer 10 minutes longer. Taste. Add additional seasoning if needed. Ladle into soup bowls. OR
