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.