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Savannah Okra Soup

Yield 1 gallon


  • 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

How to Make It

  1. 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.

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

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