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close up photo of bowl of okra stew over rice with spoon

Easy Okra Stew with Tomatoes

A simple but flavorful side dish made with fresh okra and canned tomatoes. Delicious served over whole grain rice or quinoa as a meatless main dish.
Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 165kcal
Author Amee


  • 1 small vidalia onion finely chopped (or ½ large vidalia onion)
  • 2 garlic cloves minced (you can add up to 4 cloves garlic, depending on your preference)
  • 30 oz canned diced organic tomatoes (or 4 whole garden fresh tomatoes pulsed in a food processor, leaving some small chunks of tomato)
  • 1 ½ tablespoon sugar
  • 2  tbsp red wine vinegar
  • ½ cup fresh green beans cut into small pieces
  • ½ cup fresh zucchini cut into small cubes
  • 1 ½ cups fresh okra cut into 1 inch slices
  • fresh black pepper to taste
  • 1 ½ tablespoon extra virgin olive oil
  • 1  packet liquid chicken broth concentrate such as Savory Choice


  • Place sliced okra in a pan and cover with cold water.
  • Bring to a boil, lower heat to medium and cook for 5 minutes.  Drain and rinse well.  This step helps to reduce the slime on the okra. 
  • Heat olive oil in a large saute pan over medium-high heat.
  • Add onion and cook until soft, but not brown, about 5 minutes.
  • Add garlic and saute until garlic is lightly golden, about 1 minute.
  • Add okra, zucchini, green beans, tomatoes, chicken broth concentrate, red wine vinegar, sugar and pepper. 
  • Bring to a boil, then reduce heat to low and simmer for 30 minutes or until vegetables are tender. 


Calories: 165kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 845mg | Fiber: 6g | Sugar: 16g | Vitamin A: 852IU | Vitamin C: 35mg | Calcium: 117mg | Iron: 3mg