Lunch: Okra Soup Recipe | Myrecipes

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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