Smoky Tomato and Okra Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, slow-simmered stew with tender okra and smoky tomatoes, perfect for cool evenings. This American-inspired soup recipe (vegetarian, gluten free), ready in about 40 minutes, pairs okra, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 lb okra
• 1 medium onion
• 3 cloves garlic
• 2 medium tomatoes
• 2 tbsp tomato paste
• 1 cup vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tsp fresh thyme

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat; add 1 chopped medium onion and cook for 5 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 lb sliced okra and cook for 3 minutes, stirring occasionally, until okra begins to release its natural thickening agent.
4. Step 4: Add 2 chopped medium tomatoes, 2 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp cumin, 3/4 tsp salt, and 1/4 tsp black pepper; cook for 2 minutes to combine.
5. Step 5: Pour in 1 cup vegetable broth, bring to a gentle simmer, cover, and cook for 20-25 minutes until okra is tender and stew has thickened, stirring occasionally.
6. Step 6: Stir in 1 tsp chopped fresh thyme and adjust seasoning before serving.