Prep Time
25 Mins
Cook Time
4 Hours
Cool Time
15 Mins
Makes 18 cups

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

How to Make It

Step 1

Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.

Step 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.

Step 3

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

Step 4

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

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