Best Traditional Charleston Okra Soup

Here’s my go-to Charleston okra soup recipe, featuring tender okra, fresh tomatoes, and a rich broth made with smoky ham hocks, garden vegetables, and traditional Charleston seasonings.

This hearty soup reminds me of visits to South Carolina, and it’s become a regular in my weekly dinner rotation. I like to make a big batch on Sundays – it tastes even better the next day when all the flavors have had time to come together. Perfect with a piece of cornbread on the side, wouldn’t you say?

What Kind of Okra Should I Use?

Fresh okra is your best bet for this classic Charleston soup, and you’ll want to look for pods that are bright green and about 2-4 inches long. Smaller pods tend to be more tender and less fibrous than larger ones, which can get tough and woody. When shopping, gently squeeze the pods – they should feel firm but not hard, and avoid any that feel soft or show brown spots. If fresh okra isn’t available, frozen okra can work in a pinch, though the texture won’t be quite the same. Just remember to trim off the stem ends before adding them to your soup, but leave the pods whole or cut them into thick rounds, depending on your preference.

Options for Substitutions

This classic Southern soup can be adapted with several substitutions if needed:

• Beef shank: While beef shank gives the best flavor and texture, you can use beef stew meat, oxtail, or even meaty ham hocks. If using stew meat, reduce cooking time by about 30 minutes since it’s usually less tough than shanks.
• Okra: Okra is pretty central to this recipe – it’s what makes it Charleston okra soup! But if you must substitute, green beans will work, though you’ll lose the natural thickening that okra provides. You might need to add 1-2 tablespoons of cornstarch mixed with cold water to thicken the soup.
• Canola oil: Any neutral cooking oil works here – vegetable oil, grapeseed oil, or even light olive oil are good options.
• Crushed tomatoes: You can use diced tomatoes instead, or even fresh tomatoes (use about 6-7 medium ones, peeled and crushed). If using fresh, cook them a bit longer to break them down.
• Fresh parsley: Out of fresh parsley? Try fresh cilantro, or use 1 tablespoon of dried parsley instead. You can also skip it if needed – it’s mainly for garnish.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra soup is dealing with the vegetable’s natural sliminess – to minimize this, avoid cutting the okra into tiny pieces and instead keep them in larger, 1-inch chunks that will hold their shape better during cooking. A common misstep is adding the okra too early in the cooking process; instead, wait until the beef is tender and add the okra during the last 15-20 minutes of cooking to maintain its texture and prevent it from becoming too soft. Another crucial point is not browning the beef shanks properly at the start – take your time to get a good sear on all sides, as this develops a rich flavor base for your soup. For the best results, make sure to skim off any foam that forms on the surface during the first 30 minutes of simmering, and don’t skip the fresh parsley at the end – it adds a bright, fresh contrast to the deep flavors of the soup.

What to Serve With Charleston Okra Soup?

This hearty Southern soup really shines when served alongside some freshly baked cornbread – the slightly sweet, crumbly texture is perfect for soaking up all that flavorful broth. A scoop of steamed white rice in the bowl is another classic Southern pairing that helps make this soup even more filling. If you’re looking to round out the meal, try adding a simple side of collard greens or a crisp cucumber salad to balance out the richness of the beef. For extra comfort, serve some hot buttermilk biscuits on the side – they’re great for dunking!

Storage Instructions

Keep Fresh: This hearty Charleston okra soup tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop, making each bowl more delicious than the last.

Freeze: This soup is perfect for batch cooking! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. Just remember to leave a bit of space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your frozen soup, thaw it overnight in the fridge. Heat it up slowly on the stovetop over medium-low heat, stirring occasionally. Add a splash of water if it seems too thick, and throw in some fresh parsley right before serving to brighten it up.

Preparation Time	60-75 minutes
Cooking Time	85-90 minutes
Total Time	145-165 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 60-70 g
• Carbohydrates: 80-90 g

Ingredients

For the soup:

• 1/2 tsp crushed red pepper
• 1 tbsp canola oil
• 1 1/2 lb beef shank (bone-in preferred for richer broth)
• 2 cups diced yellow onion (about 1 large onion)
• 1 can (28 oz) crushed tomatoes (San Marzano variety recommended)
• kosher salt
• 1 lb okra (fresh or frozen, sliced into 1/2-inch pieces)
• ground black pepper (freshly ground for best flavor)
• 3 bay leaves
• 1/4 tsp smoked paprika (I use La Chinata brand)

For the garnish:

• fresh parsley, chopped

Step 1: Season and Prepare the Beef and Marrow Bone

Begin by seasoning the beef and marrow bone with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.

Place the seasoned meat in a shallow dish, cover it, and let it come to room temperature, which should take about 1 hour.

Afterward, pat the pieces dry with a paper towel to remove any excess moisture.

Step 2: Brown the Beef and Marrow Bone

Pour oil into a large Dutch oven or heavy-bottomed pot over medium-high heat.

When the oil shimmers, add the beef and marrow bone to brown them.

Work in batches if necessary to avoid crowding the pan, and add oil by teaspoonfuls if the pan gets too dry.

Use a slotted spoon to transfer the browned beef and marrow bone to a bowl.

Turn the heat down to medium.

Step 3: Cook the Onions and Spices

Add the onion, bay leaves, red pepper flakes, paprika, and 1 1/4 teaspoons of salt to the same pot.

Cook while scraping up any browned bits from the bottom of the pan.

If the pan becomes dry, add a teaspoon of water or oil to prevent charring.

Continue to cook until the onions soften, about 6 minutes.

Step 4: Simmer the Soup

Pour 1 quart of water and the tomatoes into the pot, then return the beef and marrow bone to the pot and cover.

Allow the soup to come to a gentle simmer, then uncover and reduce the heat to low.

Cook the soup, stirring occasionally, until the meat is just tender, about 1 hour.

Step 5: Add the Okra and Finish Cooking

Add the okra to the pot and continue cooking until the okra is just tender, about 25 minutes.

Remove and discard the bay leaves.

Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed.

Step 6: Serve the Soup

Divide the soup among bowls.

Garnish with freshly chopped parsley, if desired, and serve hot.

Enjoy your comforting and hearty beef and okra soup!