Okra soup

Well, I haven't been cooking much this week - too much "real" work - and the farm veggies in the fridge are crying out to be used. I love okra and went to the trouble of picking a fair quantity the past couple of weeks. The batch from last week was looking pretty sad, but I decided it was still good enough for soup.

I looked up some okra soup recipes and use the most common type as a guideline, although I winged it as far as quantities and method. Still, it worked, and the soup is delicious. Here's what I did (more or less):

Okra Soup
Chop three slices bacon and saute in soup pot (I used precooked bacon and added some olive oil). When bacon is brown, add a chopped onion or two, then a chopped green pepper and a minced small hot pepper (like jalapeno - I don't know what type I used as it came from the farm). Season with salt and pepper. Add 3 to 4 cups sliced okra, a minced garlic clove, and the kernels of one ear of corn and saute a few minutes. Add two cans (about 4 cups) low-sodium chicken broth and two cups water, bring to a boil and reduce to a simmer. Cook about half an hour, then add a diced tomato and a stick of cinnamon. Cook another 15-20 minutes, then remove cinnamon stick. Season to taste, if needed.

N.B. None of the above, needless to say, has to be done exactly like that or in exactly that order. It will still be soup and still be good.