Recipe by mollypaul
An American recipe with African roots. Rice is invariably served with this soup and sometimes corn and buttered beans. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 soup bone
- 4 cups okra, cut fine
- 2 cups tomatoes, pulp (canned puree is fine)
- salt and pepper, to taste