How To Make Charleston Okra Soup - Best Recipe | Charleston Magazine

Ingredients

• 1½ lbs. beef shank, cut into 3/4-inch cubes, marrowbone reserved
• Kosher salt and freshly ground black pepper
• 1 Tbs. canola oil, plus more if needed
• 2 cups chopped yellow onion (about 2 medium)
• 3 bay leaves
• 1/2 tsp. red pepper flakes
• 1/4 tsp. smoked paprika
• 1 qt. water
• 1 (28-oz.) can crushed tomatoes
• 1 lb. okra, trimmed, cut on the bias into 1/2-inch-thick ovals
• Fresh parsley for garnish (optional)