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

  1. 1
    Sprinkle 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.
  2. 2
    Add in water; bring to a boil; cover and lower heat to low; simmer 2 hours.
  3. 3
    Remove roast from broth (reserving broth) and cool 15 minutes.
  4. 4
    Shred roast and return to broth.
  5. 5
    Add in onions and the remaining ingredients; cover and cook over low heat for 2 hours, stirring occasionally.

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