2 cups chopped onions

1 pound okra trimmed and cut into ½ inch slices

2 cups chopped plum tomatoes

1 cup vegetable broth

1 tablespoon apple cider vinegar

2 diced celery stalks

1 red bell pepper

1 teaspoon oregano

½ teaspoon thyme

1 large bay leaf

¼ teaspoon crushed red pepper flakes

Salt and black pepper to taste

Vegetable oil for cooking

 

Take red bell pepper, remove seeds and stem before dicing. Heat oil in soup pot and cook onions and garlic until softened. Carefully add broth, okra, tomatoes, vinegar, celery, oregano, thyme, bay leaf and red bell pepper. Bring to a boil, then reduce to a simmer. Cook until all vegetables are done. Serve with Green Rice.