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Beef, Okra And Potato Soup

serves 4-6

A great catch-all soup when you want to use up leftover okra or potatoes. You could add just about any vegetable to this soup -- winter greens, corn, squash. Always look for small, tender okra.


1 pound beef stew meat (chuck or round roast), cut into 1/2-inch cubes
1 tablespoon olive oil
1 onion, chopped
2 teaspoons chili powder
3 cloves garlic, minced
1 green bell pepper, diced
2 ribs celery, diced
2 carrots, diced
1 28-ounce can tomato sauce
1 bay leaf
2 cups low-sodium beef broth
1/2 cup okra, chopped
2 large waxy potatoes, peeled and diced
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice


prep: 25 minutes
total: 1 hour


Dutch oven (or large pot)
can opener


1. Prep all the vegetables. Trim the beef into bite-size chunks, and season them all over with a sprinkling of salt and pepper.

2. Heat the oil in a Dutch oven over medium-high heat. When it's hot and shimmering, add the onion and chili powder. Cook, stirring often, until the onion turns soft, 4-6 minutes. Stir in the garlic and cook 1 minute, then add the beef tips and brown on each side, 6-8 minutes total.

3. Stir in the bell pepper, celery, carrots, tomato sauce, bay leaf and broth and bring to a boil. Reduce the heat and simmer for 30 minutes.

4. Add the okra and potatoes, and simmer until the potatoes are tender, another 15-20 minutes.

5. Take the soup off the heat, stir in the parsley and lemon juice, and serve.

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