Lowcountry Okra Soup

This tomato-based okra soup simmers low and slow until the okra breaks down and thickens the broth into something between a soup and a stew, the way it has been made in Charleston kitchens for generations. A smoked ham hock and a little beef shin give it the deep, meaty foundation that store-bought stock never delivers.

Ingredients

• 1 1/2 lbs beef shin or soup bones
• 1 smoked ham hock (about 12 oz)
• 2 tablespoons bacon grease or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 8 cups water
• 1 1/2 lbs fresh okra, sliced 1/2 inch thick (or 2 lbs frozen cut okra)
• 1 teaspoon fresh thyme leaves
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Cooked white rice, for serving

Instructions

1. Pat the beef shin dry. Heat the bacon grease in a large heavy pot over medium-high heat and brown the beef on all sides, about 8 minutes total. Remove and set aside.
2. Lower the heat to medium, add the onion, and cook until soft, about 6 minutes. Add the garlic and cook one minute more.
3. Return the beef to the pot and add the ham hock, crushed tomatoes, diced tomatoes, water, thyme, black pepper, and cayenne. Bring to a boil, then reduce to a bare simmer.
4. Simmer partially covered for about 1 hour and 15 minutes, until the meat is fork-tender. Lift out the beef and ham hock, pull the meat from the bones, chop it, and return it to the pot. Discard the bones.
5. Add the okra and the salt. Simmer uncovered for another 40 to 45 minutes, stirring now and then, until the okra softens and the broth thickens. Skim any foam that rises early on.
6. Taste and adjust the salt and cayenne. Ladle over a scoop of white rice in each bowl.

Tips

• The soup thickens as it stands and tastes even better the next day, so make it ahead when you can.
• If you dislike the ropy texture some okra throws off, add a splash of vinegar with the okra and keep the pot at a steady simmer rather than a hard boil.