Okra Soup Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Christ Episcopal Church, Mount Pleasant, South Carolina
The flavors and the juices created by browning the roast help build a tasty base for this chunky, hearty okra soup.
Ingredients
- 1 (2 1/2- to 3-pound) 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) bags frozen okra
- 2 (14.5-ounce) cans diced tomatoes
- 1/4 cup sugar
- 2 1/2 to 3 teaspoons salt
- 1 teaspoon pepper
- 2 1/2 teaspoons hot sauce
- 1/2 teaspoon Worcestershire sauce
- 3 beef bouillon cubes
Instructions
- Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.
- 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.
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