My favorite way to fix okra is sauteing some shallots, adding the okra, cooking until it is barely tender.  Next I put in chopped, fresh tomatoes and cook until they are just heated.  After a summer of enjoying this recipe, I was ready for something different.  After researching okra soup on the internet I decided to try some of the ideas I found, plus some of my own.  After looking in the pantry, refrigerator and garden this is what I used:

trimmed and sliced okra

one 14.5 oz can tomatoes with the juice

one sliced carrot

two garlic cloves, chopped

one chopped red onion

one 15.5 can black beans with liquid

1/2 cup brown rice

2 cups chicken stock

1/2 cup frozen corn

fresh chopped parsley

1 T olive oil

1/2 loaf of lavash, toasted

After chopping the carrots, onions and garlic I sauteed them, then added to rice until it was translucent.

I added two cups of chicken stock.  After cooking for twenty minutes I added the tomatoes.  Then I cooked it until the rice was tender, 15 more minutes, and added the okra.  When it was just tender, I cooked the corn until it was heated.  (More corn would have been even better, but that was all I had.)  When I put it in the bowl I topped it with a generous sprinkling of parsley.

It was a substantial soup served with toasted lavash that hit the spot on a chilly evening.  The flavors blended overnight.  The soup was even better the next day.