Beef and Okra Soup

Ingredients

• two pounds of soup beef
• eight quarts of cold water
• a level tablespoon of salt
• a small dried red pepper
• six fresh tomatoes
• one medium sized onion
• one large green pepper
• four dozen okras
• one cup of shelled Lima beans

Method

1. 1

   Put the beef and bone in a large saucepan with cold water, salt, and chopped vegetables.

2. 2

   Simmer for four hours.

3. 3

   Boil crabs separately, remove meat, and add to the soup.

4. 4

   Adjust thickness with boiling water if necessary and serve hot.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 61. The excerpt below is the record exactly as published.

BEEF AND OKRA SOUP. Cut from the bone two pounds of soup beef, crack the bone to release the marrow, and put both meat and bone over the fire in a large saucepan with eight quarts of cold water, a level tablespoon of salt, a small dried red pepper finely chopped or grated, and the fol- lowing named vegetables : six fresh tomatoes and one medium sized onion peeled and sliced ; one large green pepper finely chopped, four dozen okras washed and sliced, the stems being rejected, and one cup of shelled Lima beans

Cook this with the app: pantry check, scaling, and the assistant.