Okra Soup
15 ingredients
5 steps
Ingredients
- 1 (2 1/2-3 lb) 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) bagssliced frozen okra
- 2 (14 1/2 ounce) cans diced tomatoes
- 14 cup sugar (or add to taste)
- 2 12-3 teaspoons salt (or add to taste)
- 1 teaspoon pepper
- 2 12 teaspoons hot sauce
- 12 teaspoon Worcestershire sauce
- 3 beef bouillon cubes
Directions
-
1Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper; brown roast on all sides in hot oil in a large pot over med-high heat.
-
2Add in water; bring to a boil; cover and lower heat to low; simmer 2 hours.
-
3Remove roast from broth (reserving broth) and cool 15 minutes.
-
4Shred roast and return to broth.
-
5Add in onions and the remaining ingredients; cover and cook over low heat for 2 hours, stirring occasionally.
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