Okra Soup

The flavors and the juices created by browning the roast help build a tasty base for this chunky, hearty okra soup.

Yield: Makes 18 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:
Cool: 15 Minutes


Ingredients

  • 1 (2 1/2- to 3-pound) boneless chuck roast, trimmed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 12 cups water
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 (16-ounce) bags frozen okra
  • 2 (14.5-ounce) cans diced tomatoes
  • 1/4 cup sugar
  • 2 1/2 to 3 teaspoons salt
  • 1 teaspoon pepper
  • 2 1/2 teaspoons hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 3 beef bouillon cubes

Preparation

  1. Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.
  2. Brown roast on all sides in hot oil in a Dutch oven over medium-high heat. Add 12 cups water, and bring to a boil; cover, reduce heat to low, and simmer 2 hours.
  3. Remove roast from broth, reserving broth; cool 15 minutes. Shred roast, and return to broth.
  4. Add onions and remaining ingredients to broth; cover and cook over low heat, stirring occasionally, 2 hours.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Okra Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy