Okra Soup

Submitted by ratherbeswimmin

"From Southern Living. The sugar and salt amounts are correct per the original recipe. The amounts seem like a lot so I recommend adding to taste. This recipe is untried by me."

 

• Ready In: 4hrs 35mins
• Ingredients: 15
• Yields: 18 cups

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) bags sliced frozen okra
• 2 (14 1/2 ounce) cans diced tomatoes
• 1⁄4 cup sugar (or add to taste)
• 2 1⁄2 - 3 teaspoons salt (or add to taste)
• 1 teaspoon pepper
• 2 1⁄2 teaspoons hot sauce
• 1⁄2 teaspoon Worcestershire sauce
• 3 beef bouillon cubes

directions

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