Okra Soup

• 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) bagssliced frozen okra
• 2 (14 1/2 ounce) cans diced tomatoes
• 14 cup sugar (or add to taste)
• 2 12-3 teaspoons salt (or add to taste)
• 1 teaspoon pepper
• 2 12 teaspoons hot sauce
• 12 teaspoon Worcestershire sauce
• 3 beef bouillon cubes

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.

chuck roast, salt, pepper, vegetable oil, water, onions, celery, frozen okra, tomatoes, sugar, salt, pepper, hot sauce, worcestershire sauce

Taken from www.food.com/recipe/okra-soup-153949 (may not work)