This Charleston recipe appeared in the May 2011 issue of Saveur. I could eat it by the gallon.
Ingredients:
2 tablespoons canola oil 3 strips bacon, finely chopped 1/2 teaspoon dried thyme 6 cloves garlic, finely chopped 1 small yellow onion, finely chopped 1 rib celery, finely chopped 1 bay leaf Kosher salt and freshly ground black pepper, to taste 2 tabelspoons tomato paste 1 pound okra, trimmed and cut into 1-inch slices 6 cups chicken stock 1 (28-ounce) can whole, peeled tomatoes, crushed by hand
Preparation:
Heat oil and bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 5 minutes. Add thyme, garlic, onion, celery, and bay leaf, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Stir in tomato paste; cook, stirring, until caramelized, about 2 minutes. Add okra, chicken stock, and tomatoes; bring to a boil, reduce heat to medium-low, and cook, until okra is very tender and soup thickens slightly, about 45 minutes.