- 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
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.