A savory blend of okra, corn, and tomatoes makes this Gullah Okra Stew a wholesome Southern comfort food rich in flavor and history.

—Recipes by Chef Steph

INGREDIENTS:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 medium green bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups fresh or thawed frozen corn
• 2 cups thawed frozen lima beans
• 1 cup diced fresh Roma tomatoes
• 1 (28-ounce) can diced tomatoes
• 4 cups vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 1/2 cups sliced fresh or thawed frozen okra (if using fresh, slice into 1-inch pieces)
• 1 teaspoon ground ginger
• 1/2 lemon
• Steamed rice, for serving

DIRECTIONS:

1. Heat a large gumbo pot or Dutch oven over medium-high heat.
2. Add the oil, onion, bell pepper, and garlic and sauté until the vegetables soften.
3. Mix in the corn, lima beans, and Roma tomatoes.
4. Add the canned tomatoes, vegetable broth, and a generous pinch of salt and pepper and stir. Turn down heat to a simmer, covered, for about 20 minutes.
5. In another saucepan over medium-high heat, melt the butter.
6. Add the sliced okra and ginger, season with a little salt and pepper, and stir.
7. Squeeze the half lemon over the okra (the lemon juice will help cut some of the slime).
8. Sauté, stirring occasionally, for 3 to 4 minutes. Turn off the heat.
9. Once the broth mixture has simmered for 20 minutes, add the okra.
10. Taste and add salt and pepper if needed.
11. Cover and cook for an additional 10 minutes.
12. Stir the soup then serve over rice.