Okra Soup

• 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

1. Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.
2. 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.
3. Remove roast from broth, reserving broth; cool 15 minutes. Shred roast, and return to broth.
4. Add onions and remaining ingredients to broth; cover and cook over low heat, stirring occasionally, 2 hours.

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

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