Charleston Okra Soup

9m
Prep Time
90m
Cook Time
1h 39m
Ready In


""

Original is 6 servings

Nutritional

  • Serving Size: 1 (577.4 g)
  • Calories 239.4
  • Total Fat - 7.2 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 44.2 mg
  • Sodium - 481.7 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.9 g
  • Protein - 28 g
  • Calcium - 126 mg
  • Iron - 4.1 mg
  • Vitamin C - 40.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Season the beef and marrow bone with salt and 1/2 teaspoon black pepper.

Step 2

Pour the oil into a large Dutch oven or heavy-bottomed pot over medium-high heat, and when it shimmers, brown the beef and marrow bone in batches,

Step 3

If necessary, taking care not to crowd the pan and adding oil by teaspoonfuls if the pan becomes too dry.

Step 4

With a slotted spoon, transfer the browned beef and bone to a bowl and turn the heat to medium.

Step 5

Add the onion, bay leaves, red pepper flakes, paprika. Cook, scraping up any browned bits on the bottom of the pan and adding a teaspoon of water or oil if the pan becomes dry, until the onion softens, about 6 minutes; you don’t want the onion itself to char.

Step 6

Add water and the tomatoes, return the beef and marrow bone to the pan and cover.

Step 7

When the soup simmers gently, uncover and reduce the heat to low.

Step 8

Let cook, stirring occasionally, until the meat is just tender, about 1 hour.

Step 9

Add the okra and continue cooking until the okra is just tender, about 25 minutes.

Step 10

Discard the bay leaves and season to taste with salt and freshly ground black pepper and parsley.

Tips


No special items needed.

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