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Cut the okra and place it in a large bowl. Add 1 cup of vinegar to the bowl along with 1 cup of water. Toss the chopped okra in the vinegar solution and allow it to rest while you prepare the rest of the ingredients.
Chop the bacon, onions, and garlic. Set aside.
Set a large 6-quart saucepot over medium heat. Add the bacon pieces. Move the bacon around the pot with a wooden spoon, breaking the pieces apart. Browned the bacon for 3 to 5 minutes, until crispy. Then add in the onion and garlic. Sauté the onions and garlic for 3 to 4 minutes to soften.
Meanwhile, toss the okra again in the vinegar solution. Then drain and rinse with fresh water. Drain again.
Once the onions are soft, add in the okra pieces, canned tomatoes and tomato juices, bay leaf, chicken base, and 1 cup of water. Stir and bring to a simmer. Then lower the heat and simmer for 10 minutes, covered. Remove the lid and simmer another 10+ minutes, until the okra is cooked through and tender, but not mushy.
Taste, and add salt and pepper as needed.