If there is any vegetable synonymous with the Lowcountry and Charleston, it’s okra. In fact, one of the city’s (and the United States’) oldest cookbooks — The Carolina Housewife, written ...

So, of course, I jumped right into the kitchen. First up: a batch of crispy fried okra and tender green beans, made fresh and ...

Add the okra and cook for another 3–4 minutes, then remove from the heat and whisk in the miso. Finally, add the tofu and bring the soup back to a simmer before serving.

According to Mahaffey, “fresh okra is best,” but frozen okra works too. The same goes for the beans and corn. “Butter beans are one of those items that you can use more or less of,” adds ...

Okra Soup is simple to cook because it requires only one ingredient, which is Okra. Once you have collected this item, take it back to the nearest Cooking Station you can find and place it in the pot.

To weigh in on the okra soup race, join us at bit.ly/PCfoodFBgroup. Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Lowcountry Okra and Tomato Soup. (Photograph by Leigh Bausch) By Nancie McDermott Lowcountry Okra and Tomato Soup Serves 4 In the history of Southern cooking, this dish goes way, way back.

If you have never purchased okra, look for pods that are plump and free of blemishes. If you find any red ones, let me know! Nigerian Okra Soup Makes 4 - 6 servings At this time of year, ripe ...

Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).

This okra soup, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. Photograph by Heami Lee Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.