Okra Soup

Heat oil and bacon in a 6-qt. saucepan over medium-high heat; cook, stirring, until fat renders, about 5 minutes. Add thyme, garlic, onion, celery, and bay leaf, season with salt and pepper, and cook, stirring, until soft, about 5 minutes. Stir in tomato paste; cook, stirring, until caramelized, about 2 minutes. Add okra, chicken stock, and tomatoes; bring to a boil, reduce heat to medium-low, and cook, until okra is very tender and soup thickens slightly, about 45 minutes.