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Okra Soup

  • 18servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (2 1/2- to 3-pound) boneless chuck roast, trimmed

  2. 1 teaspoon salt

  3. 2 tablespoons vegetable oil

  4. 12 cups water

  5. 2 medium onions, chopped

  6. 2 celery ribs, chopped

  7. 2 (16-ounce) bags frozen okra

  8. 2 (14 1/2-ounce) cans diced tomatoes

  9. 1/4 cup sugar

  10. 2 1/2 to 3 teaspoons salt

  11. 1 teaspoon pepper

  12. 2 1/2 teaspoons hot sauce

  13. 1/2 teaspoon Worcestershire sauce

  14. 3 beef bouillon cubes

Instructions Jump to Ingredients ↑

  1. Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.

  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.

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

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

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