This is a very old Southern US country-style soup with African origins,
and has been served in my family for generations. Just 4 ingredients or,
optionally, 5.

Corn, Okra, and Tomato Soup

1 28-ounce can stewed tomatoes
2-1/2 cups fresh okra
2-1/2 cups fresh cut yellow corn kernels, cob scraped
2-1/2 to 3 cups bottled water
2-3 slices bacon, crisply fried and crumbled (optional)

Drain tomatoes, reserving liquid, and chop or crush tomatoes into 1/2-inch
pieces.

Cut stem ends and tips from okra pods and discard. cut okra into 1/4-inch
slices.

Combine reserved tomato liquid, tomatoes, okra, and corn in a 4-quart pot
and stir to combine. Add enough water to make a nice consistency, but not
too thin.

Over medium heat, bring soup to a simmer. Cook, uncovered, 20 minutes.

Stir crumbled bacon into soup just before serving, or sprinkle on top of
individual servings as a garnish.

Serve piping hot with freshly baked cornbread.

NOTE: This soup freezes well.

--
Wayne Boatwright @¿@¬
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