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Okra Soup

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

Southern Living APRIL 2005

  • Yield: Makes 18 cups
  • Cook time:4 Hours
  • Prep time:25 Minutes
  • 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

Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.

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.

Remove roast from broth, reserving broth; cool 15 minutes. Shred roast, and return to broth.

Add onions and remaining ingredients to broth; cover and cook over low heat, stirring occasionally, 2 hours.

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Okra Soup recipe

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