Okra and Tomato Bean Soup

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A light and flavorful Nigerian soup made with fresh okra, tomatoes, and beans, perfect as a starter or side. This Nigerian-inspired soup recipe, ready in about 40 minutes, pairs okra, tomatoes, red beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup okra
• 3 medium tomatoes
• 1 can (15 oz) red beans
• 1 large onion
• 3 cloves garlic
• 1 inch piece ginger
• 1/4 cup palm oil
• 1 teaspoon thyme
• 1/2 teaspoon curry powder
• 2 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Trim and slice 1 cup okra into 1/2-inch pieces. Cut 3 medium tomatoes into small chunks.
2. Step 2: In a pot, heat 1/4 cup palm oil over medium heat. Add 1 large chopped onion, 3 minced garlic cloves, and 1 inch grated ginger. Sauté for 5 minutes until soft and fragrant.
3. Step 3: Add 3 chopped tomatoes and cook for 8 minutes until they break down and oil separates from the mixture.
4. Step 4: Stir in 1 teaspoon thyme, 1/2 teaspoon curry powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add okra and cook for 5 minutes.
5. Step 5: Pour in 2 cups chicken broth, bring to a gentle simmer, and add 1 can (15 oz) red beans (rinsed and drained). Cook for 15 minutes until okra is tender.
6. Step 6: Adjust seasoning and serve hot.