Low Country Okra Soup


2 quarts rich bone broth chicken or turkey

1 pound smoked turkey or chicken off the bone


1 tsp onion powder

1/2 tsp smoked paprika

1 cube chipolte mini-cube or 1/2 tsp cayenne

1/2 tsp freshly ground black pepper

1 15-oz can diced tomatoes

1 pound okra (fresh or frozen) sliced into 1/2" pieces

3-4 ears sweet corn cut off the cob

2 cups lima or butter beans fresh or canned

long grain white rice


hot sauce to serve


Bring broth with meat to a boil. Simmer for an hour or so to reduce.

Stir in tomatoes & all the seasonings. Taste & adjust salt.
Add okra, reduce heat to low & cook until okra is just tender, not mushy, and still has bite to it. (About 10-15 minutes.)

Stir in corn & beans & cook for a 5-15 minutes longer.

Serve with rice, cornbread & hot sauce.

If made ahead, return to a boil for 3 minutes before serving.