Use the most juicy tomatoes you can find to make this comforting stewed okra soup.
4 slices of bacon;
⅔Cup of chopped yellow onion;
1 clove of garlic, finely chopped;
1 pound of fresh okra, cut into ½ inch thick slices;
3 medium tomatoes, chopped;
½ teaspoon coarse salt;
¼ teaspoon ground black pepper;
2 tablespoons of firmly packed light brown sugar, 2 tablespoons of distilled white vinegar;
Hot rice.
In a 10-inch cast iron skillet, fry the bacon over medium heat until crispy. Remove the bacon, use a paper towel to absorb the oil, and retain the water in the frying pan.
Add the onions to the frying pan; fry until soft, about 4 minutes.
Add garlic; fry for 1 minute.
Add okra, tomatoes, salt and pepper; bring to a boil over medium-high heat.
Reduce the heat to medium-low; cover and simmer until the okra is soft, about 20 minutes.
Finally, add brown sugar and vinegar to the stewed okra soup and stir. Sprinkle with cooked bacon. Served on hot rice.
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