Ham & Okra Soup w/ end-of-summer garden veggies

It's the end of summer so this is soup contains a little of this and that! From the garden: okra, onions, green peppers, carrots, potatoes, even a small yellow squash. Other ingredients I had on hand included ham, olive oil, celery, brown basmati rice, seasonings and homemade pork stock. The whole idea is to utilize what is available to create a favorable soup that appeals to your family. 

Ham & Okra Soup w/ end-of-summer garden veggies

About 2 tablespoons olive oil
About 1 cup (more or less) of cubed ham
1 small to medium onion, finely chopped
2 medium green peppers, finely chopped
1 stack celery, finely chopped
1 carrot, diced
1/2 cup brown basmati rice (any variety of rice should work)
1 yellow squash, finely chopped
1 potato, cubed
About 3 cups+ pork stock (chicken stock could be used)
5 to 6  tomatoes, skin & seeds removed, diced (or use a 15 oz. can of diced tomatoes)
1 cup+ sliced okra
1/2 to 1 teaspoon smoked paprika (or use regular paprika)
1/4 teaspoon dry mustard
A sprinkling of dried red pepper flakes
Kosher salt and coarse black pepper to taste

1. Heat oil in Dutch oven over medium-high heat. Add ham and allow to lightly brown.
   
2. Add onions, green pepper, celery and carrots and sauté until partially tender.
   
3. Stir in rice.
   
4. Add squash, potatoes and stock.
   
5. Add tomatoes, okra and seasonings.
   
6. Bring to a boil and then reduce heat, cover and simmer until veggies and rice are tender and flavors meld (at least 30 minutes. And, then enjoy . . .
   
   
   
   Recipe without photos . . .
   Ham & Okra Soup w/ end-of-summer garden veggies
   About 2 tablespoons olive oil
   About 1 cup (more or less) of cubed ham
   1 small to medium onion, finely chopped
   2 medium green peppers, finely chopped
   1 stack celery, finely chopped
   1 carrot, diced
   1/2 cup brown basmati rice (any variety of rice should work)
   1 yellow squash, finely chopped
   1 potato, cubed
   About 3 cups+ pork stock (chicken broth could be used)
   5 to 6  tomatoes, skin & seeds removed, diced (or use a 15 oz. can of diced tomatoes)
   1 cup+ sliced okra
   1/2 to 1 teaspoon smoked paprika (or use regular paprika)
   1/4 teaspoon dry mustard
   A sprinkling of dried red pepper flakes
   Kosher salt and coarse black pepper to taste
   
   
   1. Heat oil in Dutch oven over medium-high heat. Add ham and allow to lightly brown.
   2. Add onions, green pepper, celery and carrots and sauté until partially tender.
   3. Stir in rice.
   4. Add squash, potatoes and stock.
   5. Add tomatoes, okra and seasonings.
   6. Bring to a boil and then reduce heat, cover and simmer until veggies and rice are tender and flavors meld (at least 30 minutes.