Hearty Charleston Okra & Tomato Soup
Indulge in the rich flavors of the South with this delightful Hearty Charleston Okra & Tomato Soup. This soul-warming dish combines vibrant vegetables, smoky ham, and tender okra in a thick, savory broth. Perfect for a cozy lunch or a satisfying snack, it's a recipe that will comfort you from the inside out. Serve it generously over fluffy yellow rice to create a complete meal that is not just filling but full of flavor. A classic from Southern Living's 1984 Annual Recipes, this dish will surely become a staple in your kitchen.
3
Servings
504
Calories
12
Ingredients
Ingredients
Whole tomatoes
4 (16-ounce cans, undrained & chopped)
Ham hock
1 (1 lb)
Okra
3 (cups, sliced (about 3/4 lb))
Fresh corn
1 (cup, cut from cob)
Fresh lima beans
1 (cup)
Onion
3/4 (cup, chopped)
Green pepper
1/2 (cup, diced)
Bay leaf
1 (whole)
Salt
1/2 (teaspoon)
Dried oregano
1/4 (teaspoon)
Pepper
1/4 (teaspoon)
Yellow rice
to taste (hot, cooked)
Instructions
1
In a large Dutch oven, combine the undrained chopped whole tomatoes and the ham hock, followed by the sliced okra, fresh corn, fresh lima beans, chopped onion, diced green pepper, bay leaf, salt, oregano, and pepper.
2
Bring the mixture to a boil over medium-high heat, then cover the pot and reduce the heat to low. Allow the soup to simmer for 1.5 hours, stirring frequently to prevent sticking.
3
After simmering, carefully remove the bay leaf and discard it. Take out the ham hock and set it aside to cool slightly.
4
Once the ham hock is cool enough to handle, shred the meat from the bone, discarding any excess fat and the bone itself. Chop the meat into bite-sized pieces.
5
Return the chopped ham to the soup and stir well to combine all the flavors.
6
To serve, place a generous scoop of hot cooked yellow rice into each bowl and ladle the hearty soup over the rice.
Nutrition Information
12.7g
Fat
76g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Charleston Okra & Tomato Soup?
It is a soul-warming Southern dish that combines vibrant vegetables, smoky ham, and tender okra in a thick, savory broth.
What is the origin of this recipe?
This recipe is a classic from Southern Living's 1984 Annual Recipes.
How many servings does this recipe make?
This recipe yields 3 servings.
What is the calorie count per serving?
Each serving contains approximately 504 calories.
How much protein is in one serving?
There are 20g of protein per serving.
What is the fat content of the soup?
The soup contains 12.7g of fat per serving.
How many carbohydrates are in a serving?
There are 76g of carbohydrates per serving.
What type of tomatoes should be used?
The recipe calls for four 16-ounce cans of undrained, chopped whole tomatoes.
What kind of meat is included in the recipe?
A 1 lb ham hock is used to provide a smoky flavor and shredded meat.
How much okra is required?
You will need 3 cups of sliced okra, which is approximately 3/4 lb.
Is the corn used in the recipe fresh or canned?
The recipe specifies 1 cup of fresh corn cut from the cob.
Are there beans in this soup?
Yes, the recipe includes 1 cup of fresh lima beans.
How much onion and green pepper are needed?
The recipe requires 3/4 cup of chopped onion and 1/2 cup of diced green pepper.
What seasonings are used to flavor the broth?
The soup is seasoned with a whole bay leaf, 1/2 teaspoon of salt, 1/4 teaspoon of dried oregano, and 1/4 teaspoon of pepper.
What type of pot is best for cooking this soup?
A large Dutch oven is recommended for preparation.
How long should the soup be simmered?
The soup should simmer for 1.5 hours.
What is the first step in the cooking process?
Combine the undrained tomatoes and ham hock with the okra, corn, beans, onion, pepper, and seasonings in the pot.
At what temperature should the soup be simmered?
After bringing the mixture to a boil, reduce the heat to low and cover the pot to simmer.
Why should the soup be stirred frequently while simmering?
Stirring frequently prevents the ingredients from sticking to the bottom of the pot.
What should be done with the bay leaf before serving?
The bay leaf should be carefully removed and discarded after simmering.
How do you handle the ham hock after cooking?
Remove the ham hock, let it cool, shred the meat from the bone, and chop it into bite-sized pieces.
What parts of the ham hock are discarded?
The bone and any excess fat should be discarded.
Does the meat go back into the soup?
Yes, return the chopped ham to the soup and stir well to combine the flavors.
How is this dish traditionally served?
It is served by ladling the hearty soup over a scoop of hot cooked yellow rice.
Is the rice cooked in the soup or separately?
The yellow rice is cooked separately and the soup is served over it.
What is the texture of the soup's broth?
The broth is described as thick and savory.
Is this soup suitable for lunch?
Yes, it is described as perfect for a cozy lunch or a satisfying snack.
Can I use dried oregano for this recipe?
Yes, the recipe specifically calls for 1/4 teaspoon of dried oregano.
How much salt is recommended?
The recipe calls for 1/2 teaspoon of salt.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and described as a soul-warming dish.