A true Southern classic, this okra and rice soup was as commonplace in the nineteenth century as it is unusual today. Despite the "throw-everything-into-the-pot" simplicity of the recipe, the result is a wonderfully complex blend of flavors and textures—thanks mainly to the unique character of okra. This thick soup is closely related to a Creole gumbo. Photos by Hannah Kaminsky.
Serves: 6 to 8
- 1 ½ tablespoons olive oil
- 2 medium onions, chopped
- 2 to 3 cloves garlic, minced
- 2 medium celery stalks, finely diced
- 5 cups vegetable broth or water
- 6 medium ripe juicy tomatoes, chopped
- 4 cups fresh small okra, stemmed and sliced ½ inch thick
- 1 medium green bell pepper, chopped
- ⅔ cup raw brown rice
- 2 bay leaves
- 1 teaspoon dried thyme
- ¼ teaspoon dried red pepper flakes or ⅛ teaspoon cayenne pepper
- Salt and freshly ground pepper
- ¼ cup minced fresh parsley
Heat the oil in a large soup pot. Add the onions and sauté over low heat until translucent. Add the celery and garlic and continue to sauté over low heat until the onions are golden.
Add the broth, followed by the remaining ingredients except the last two. Be aware that even the small amount of red pepper or cayenne given here will produce a distinct spiciness, so use your discretion!
Bring to a slow boil, then lower the heat, cover, and simmer gently for about an hour, stirring occasionally, until the rice is cooked and the vegetables are tender.
Season with salt and pepper and adjust the other seasonings. If the soup is too thick, add a bit more broth, or a bit of water. Serve at once, or let the soup stand for an hour or so, then heat through as needed.
This soup will thicken considerably as it stands. Adjust the consistency if necessary with a bit more stock or water and correct the seasonings, but let it remain very thick.
Per serving: Calories: 153; Total fat: 5g; Protein: 4g; Fiber: 5g; Carbs: 25g; Sodium: 28mg