Aunt Sylvia's Hearty Okra Soup 🍲✨

Experience a taste of the South with this warm, comforting Okra Soup! Perfect for family gatherings or a cozy night in, this recipe is rich in flavor and hearty enough to be a meal on its own. The combination of tender beef, fresh okra, and juicy tomatoes creates a delightful bowl of goodness that everyone will love. This soup can also be stored in the fridge for up to two weeks, making it a fantastic make-ahead option!

Ingredients

For the soup base

1 large beef shank
4 quarts water
1 extra quart water (to add later)

For flavor and texture

3 quarts okra, cut small
1 (No. 2) can of diced tomatoes
1 (No. 2.5) can of diced tomatoes
1 medium onion, chopped
1 tsp sugar
Salt and pepper to taste

Instructions

In a large pot, bring 4 quarts of salted water to a boil. Add the beef shank and cook until tender, which may take a couple of hours.

⏳ Patience is key! Allowing the beef shank to simmer will develop a rich, deep flavor that enhances the soup.

Once the shank is tender, add the chopped okra, diced tomatoes (both cans), chopped onion, sugar, salt, and pepper to the pot.
Reduce the heat and let the soup simmer gently for about 5 hours. Make sure to monitor the soup and add the extra quart of water as needed to maintain your desired consistency.

💧 If you're looking for a thicker soup, leave it to simmer longer. For a lighter, brothier version, add more water!

Taste and adjust seasonings as desired, then serve hot!

🍽️ This soup pairs beautifully with crusty bread, cornbread, or a side salad for a complete meal!

Tips for Success

Storage: This soup keeps well in the refrigerator for about two weeks—perfect for leftovers! Just reheat on the stovetop or in the microwave.
Freezing: If you want to save some for later, this soup can be frozen for up to three months. Let it cool completely before transferring to an airtight container.

Variations

Spicy: Add a dash of hot sauce or some diced jalapeños for a bit of kick.
Vegetarian: Replace the beef shank with vegetable stock and add extra veggies like bell peppers or beans for more substance.
Herbaceous: Enhance the flavor by adding fresh herbs, such as thyme or bay leaves, during the simmering process.

You haven’t truly experienced Southern cuisine until you’ve had this delightful Okra Soup—enjoy every hearty spoonful! 🍲❤️

All Revisions

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Here's the text from the image: --- **Aunt Sylvia's Okra Soup** *Yields about 5 quarts* Ingredients: - 1 large beef shank - 4 quarts water - 3 quarts okra cut small - 1 tsp. sugar - salt and pepper - 1 (No. 2) can tomatoes (2.5) - 1 (No. 2.5) can tomatoes (3.5) - 1 medium chopped onion - 1 extra quart water Instructions: 1. Boil shank in 4 quarts of salted water until tender. 2. Add okra, tomatoes, onion, sugar, salt, and pepper. 3. Cook slowly for about 5 hours, adding extra water as soup cooks down. 4. Will keep in the refrigerator for about 2 weeks. *You haven’t been to the South until you have had this soup!* --- This recipe includes a delicious combination of ingredients and simple instructions for making okra soup.

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# Aunt Sylvia's Hearty Okra Soup 🍲✨ Experience a taste of the South with this warm, comforting Okra Soup! Perfect for family gatherings or a cozy night in, this recipe is rich in flavor and hearty enough to be a meal on its own. The combination of tender beef, fresh okra, and juicy tomatoes creates a delightful bowl of goodness that everyone will love. This soup can also be stored in the fridge for up to two weeks, making it a fantastic make-ahead option! ## Ingredients ### For the soup base - 1 large beef shank - 4 quarts water - 1 extra quart water (to add later) ### For flavor and texture - 3 quarts okra, cut small - 1 (No. 2) can of diced tomatoes - 1 (No. 2.5) can of diced tomatoes - 1 medium onion, chopped - 1 tsp sugar - Salt and pepper to taste ## Instructions 1. In a large pot, bring 4 quarts of salted water to a boil. Add the beef shank and cook until tender, which may take a couple of hours. > ⏳ Patience is key! Allowing the beef shank to simmer will develop a rich, deep flavor that enhances the soup. 2. Once the shank is tender, add the chopped okra, diced tomatoes (both cans), chopped onion, sugar, salt, and pepper to the pot. 3. Reduce the heat and let the soup simmer gently for about 5 hours. Make sure to monitor the soup and add the extra quart of water as needed to maintain your desired consistency. > 💧 If you're looking for a thicker soup, leave it to simmer longer. For a lighter, brothier version, add more water! 4. Taste and adjust seasonings as desired, then serve hot! > 🍽️ This soup pairs beautifully with crusty bread, cornbread, or a side salad for a complete meal! ## Tips for Success - **Storage**: This soup keeps well in the refrigerator for about two weeks—perfect for leftovers! Just reheat on the stovetop or in the microwave. - **Freezing**: If you want to save some for later, this soup can be frozen for up to three months. Let it cool completely before transferring to an airtight container. ## Variations - **Spicy**: Add a dash of hot sauce or some diced jalapeños for a bit of kick. - **Vegetarian**: Replace the beef shank with vegetable stock and add extra veggies like bell peppers or beans for more substance. - **Herbaceous**: Enhance the flavor by adding fresh herbs, such as thyme or bay leaves, during the simmering process. You haven’t truly experienced Southern cuisine until you’ve had this delightful Okra Soup—enjoy every hearty spoonful! 🍲❤️

name

Sylvia's Okra Soup

Gallagher Kitchen