http://thehistorykitchen.com/2013/08/27/history-okra-soup-recipe/
I am now on the team of Tori Avey’s History Kitchen blog (www.thehistorykitchen.com) and this is my first post! Tori’s true claim to fame is the wildly popular renowned blog, The Shiksa in the Kitchen (www.theshiksa.com). Enjoy this entry and recipe! New entry on my experiences here in Denmark to follow!
Afroculinaria 
So happy to have you on board Michael!
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One of my Favorites. Whether in soups or fried or simply in the Garden. Okra has been a staple in my house growing up and as I’ve gotten Grown.
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I cooked up a batch of fried okra last night and we ate the whole thing…leaving the rest of dinner for us to eat tonight. But we have no okra left, alas.
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“Funny, you don’t look Jewish” an oldie / I never had good luck with okra because it was always prepared so yucky.
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Saute the okra lightly before stewing it or adding it to a dish and that will solve the slime problem.
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I bought a crate of okra from the State Farmer’s Market and cut it up and froze it to use in Oct. for gumbo for a benefit auction. I hope there will be some left for us to fry and use in gumbo this winter.
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