Here’s a slide share soup series from SmokinLicious® that offers a flavorful smoky twist on a vegetable having African roots!

1. Hopefully, you checked out my smoked okra technique so you’ll be ready to
take on this recipe for Wood Fired Okra Soup. This is incredibly easy to
prepare and has a total of 12 common ingredients which include our super
smoked fresh okra. For those who may never have eaten okra, this is a
great first recipe to give it a try. Get to the store and purchase a pound or
two of vibrant green, firm okra, follow our directive on smoking it, then
meet us in the kitchen for a great pot of soup.
Wood Fired Okra Soup

2. Okra and Aromatics Up
I start the soup by first thinly slicing my smoked okra pods. Don’t
worry if the seeds pop loose as they are 100% edible. Next place
1 tablespoon of olive oil and 4 tablespoons of butter in a Dutch
oven. Once melted, add one small, diced onion to the pot. Allow
the onion to cook until translucent than add 2 tablespoons of
finely chopped fresh flat leaf parsley. Allow that to cook for just a
minute then add one clove of minced garlic. Allow the aromatics
to marry for a few minutes, then we’ll be ready to add the liquids.

3. Making Soup
Once the aromatics have married, time to add
some spice. First, add 1-1/2 teaspoons of
kosher salt, 1 teaspoon of freshly ground black
pepper, 2 sprigs of fresh thyme, and 1 teaspoon
of red pepper flakes. If you like a really spicy
soup, feel free to adjust the red pepper flake
amount. Allow these ingredients to cook for
about 3 minutes. Time to add 4 cups of bone
broth or vegetable broth, 3 cups of water, and a
28 ounce can of diced tomato with juice. Stir
well and allow this to cook for 30 minutes over
medium heat. Reduce the temperature to low
and add the smoked okra, stirring well. This
should cook for at least 30 minutes though I
prefer a longer cook time.

4. Adding Rice
I like my soups cooked on one day, refrigerated and then cooked again
on a second day. I think this helps to add depth of flavor. Before
serving the soup, make 2 cups of rice – I prefer brown rice. When
ready to serve, place a hearty serving spoonful of rice in a bowl and
ladle on the hot soup. Mix together and enjoy! I honestly love this
soup served hot in the colder months and cooled in the hot months.
Certainly, in season tomatoes make this even better and for those who
really like a hearty smoked soup, check out our tips for smoking
tomatoes and add that to the mix. Wood Fired Okra Soup is sure to
make it to your top choices for a go to soup!