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

Christ Episcopal Church, Mount Pleasant, South Carolina
Recipe by Southern Living April 2005

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Recipe Summary

prep:
25 mins
cook:
4 hrs
cool:
15 mins
total:
4 hrs 40 mins
Yield:
Makes 18 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.

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  • 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.