Bean Okra Tomato Soup

This is the soup to make the Monday after Easter. A leftover ham bone carries Sunday’s flavor straight into Monday’s pot, and combined with navy beans, tomatoes, and okra, creates a soulful, deeply Southern soup that tastes like it took twice the work it actually does.

The quick-soak method (boil 2 minutes, then rest 1 hour off heat) replaces the overnight soak when time matters. The beans hydrate fast under the brief boil and the rest period finishes what soaking would normally do. Don’t skip the rest; beans added unsoaked require much longer cooking and often turn out chalky.

The ham bone is the soul of this soup. As it simmers, it releases collagen, salty pork flavor, and bits of meat that fall off naturally. After the long simmer, fish it out, pull off any meat that’s still clinging, and stir those tender bits back into the soup. Don’t waste a thing.

Okra goes in only for the last 15 minutes. Cooked too long, it disintegrates into slimy threads that some people find off-putting. Fifteen minutes is enough to soften without compromising texture, and the slight thickening it provides is welcome in this brothy soup.

Serve with a wedge of cornbread for dunking and a splash of hot sauce.

Pro Tips

• Save ham bones in the freezer specifically for soups like this. Wrapped tight, they keep 6 months and add flavor that no purchased stock can match.
• Use fresh okra over frozen if possible. Fresh okra has firmer texture; frozen tends to release more slime.
• Slice okra in larger ¾-inch rounds rather than fine slices. Smaller cuts release more of the gelatinous liquid.
• Skim foam off the surface during the first 30 minutes of simmering for a clearer, cleaner-tasting broth.
• Refrigerate overnight before serving. Bean soups are universally better on day two, and this is no exception.

Variations

• Add 2 cups of chopped collard greens along with the okra for a more substantial soup.
• Stir in 1 teaspoon of smoked paprika or 1 chipotle in adobo for additional smoky depth.
• Use black-eyed peas in place of navy beans for an even more Southern character.