Simmered Tennessee Tomato and Okra Stew

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A hearty, simmered vegetable stew featuring tender okra and ripe tomatoes, seasoned with smoky paprika and fresh herbs. This Southern American-inspired vegetarian recipe, ready in about 40 minutes, pairs okra pods, sliced, ripe tomatoes, diced, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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

• 2 cups okra pods, sliced
• 3 cups ripe tomatoes, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic. Stir in 2 cups sliced okra and cook for 5 minutes, stirring occasionally until the edges begin to brown.
3. Step 3: Add 3 cups diced ripe tomatoes, 1 tsp smoked paprika, 1 tsp dried thyme, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, cover, and cook for 20 minutes until the vegetables are tender and flavors meld.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh parsley. Serve warm as a comforting vegetable stew.