2 to 3 lb. meaty beef soup bones, shank or chuck
1 large onion, coarsely chopped
2 lb. fresh okra, finely chopped
4 large ripe tomatoes, peeled, seeded and coarsely chopped
1/4 lb. slab bacon, cut into 1/4 inch pieces
1 large bay leaf
2 1/2 tsp. salt
1 tsp. freshly ground pepper

In a large stock pot, combine the soup bones, onion and 2 quarts of water and bring to a boil over high heat. Reduce to moderate heat, cover and simmer for two hours. Remove the soup bones, dice the meat, discard the bones and return meat to the pot. In a small skillet or in the microwave, extract and discard excess fat from bacon bits. Stir in the okra, tomatoes, bacon, bay leaf, salt and pepper. Bring to a boil, reduce heat and simmer for 2 hours. Discard the bay leaf.

Serves 8.