1 lb young Okra pods
2 large tomatoes
1 cup corn
2 cups water
2 slices bacon
Juice and zest of 1 lemon.
salt and pepper for seasoning, to taste

You can substitute chicken or beef stock for the water

cut off the ends of the okra.

Cut the pods into approximately 1/4 inch.

Sprinkle the lemon juice over the Okra rounds

Pop the tomatoes into boiling water and leave for about 30 to 60 seconds.
Remove from the water and peel.
Chop the tomatoes

Dice the bacon. Fry until crispy.

Boil the corn until soft and tender.

Place all the ingredients in a saucepan and bring to the boil.

Reduce the heat and simmer for about 15 minutes, until the okra is tender

Note, the fat obtained from frying the bacon should also be used, as this will enhance the soup's flavor. but that is optional.