Savannah Okra Soup

Oxmoor House
1 gallon


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2 1/2 pounds bone-in beef shank
3 quarts water
2 (16-ounce) packages frozen cut okra
2 (29-ounce) cans stewed tomatoes, undrained
2 medium onions, chopped
2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
Hot cooked rice


Combine beef and water in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 2 hours. Add next 6 ingredients; simmer, uncovered, 2 hours, stirring occasionally. Remove and discard bay leaf.

Serve soup immediately over hot cooked rice in individual soup bowls.

Created date

February 2010