This long-simmering Creole Beef and Okra Soup is perfect for rainy days. Combines beef short ribs, okra, tomatoes, and rice in a distinctly Southern recipe.
Today has been a welcome respite from the brutally hot temperatures we've had so far this summer. In fact, the past three or four days have been very nice for a Georgia summer. And it has been raining! Mostly hit-and-run thunderstorms. But today...ahhhh...a beautiful, steady rain. The kind that gives the thirsty ground time to soak it up and feel relief. The kind of rain that revives flowers and garden plants. Yes, it's a "soft old day" as they say in Ireland.
And I think the very best thing to cook on a "soft old day" is a pot of soup. One that takes a while to simmer and develop its flavors. A soup that uses the best seasonal ingredients and is comforting to the palate.
That's exactly what I think this Creole Beef and Okra Soup is - comforting. From the first bite to the last slurp from the spoon, it's like a hug from an old friend. Warm and soothing with familiar Southern flavors.
How to Make Creole Beef and Okra Soup
To get started, put the beef short ribs in your largest soup pot or Dutch oven. Add the water and bring it up to a boil.
After boiling for several minutes, you'll notice some not so attractive scum rising to the top of the pot. Don't worry, it's normal. You'll want to skim that off and discard it. It won't hurt anything to leave it, but the soup won't be so pretty when it's finished.
Now make a little bouquet garni with bay leaves, parsley and thyme.
Add the bouquet garni, onions, and carrots to the pot. Reduce the heat and cook at a simmer, uncovered, until the meat is tender. It will take about 1 1/2 hours. A good time to go read a book and watch the soft rain falling.
Now add the beans, celery, tomatoes, and bell pepper. Go back to your book and let the soup continue cooking for 30 minutes.
Next, remove the short ribs and set them aside. Remove and discard the bouquet garni, carrots, and onions.
At this point you'll notice some accumulated fat floating on top of your soup. It's up to you whether you remove that or not. If you're inclined to get rid of it, you can do so by skimming the surface with a spoon. Or if, like me, you don't mind so much just leave it there. The rice pretty much absorbs it and takes care of that little issue.
Add the okra and rice and continue to simmer until the rice is cooked, about 20 minutes. Season with salt and pepper.
When the short ribs are cool enough to handle, remove the meat from the bones and cut it into bite-sized pieces. Serve the soup with some of the meat and a garnish of finely diced fresh tomatoes.
More Soup Recipes on Never Enough Thyme:
Okra Soup Recipes from Other Bloggers:
- Tomato, Corn, and Okra Soup from The Spruce Eats
- Okra-Rice Soup from Veg Kitchen
- Lima Bean Okra Soup from Taste of Home
- Aunt Leslie's Blackeyed Pea and Okra Soup from Chef John Folse
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Creole Beef and Okra Soup
- 1 lb beef short ribs
- 2 quarts cold water
- bouquet garni of 2 bay leaves, parsley, and a large pinch of dried thyme
- 2 medium onions peeled
- 2 carrots halved
- 1/4 lb small green beans
- 4 ribs celery chopped
- 1 14.5 oz can whole tomatoes drained
- 1/4 large green bell pepper chopped
- 3/4 lb fresh or frozen sliced okra
- 1/3 cup long grain white rice
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 fresh tomato diced (for garnish)
- Place the short ribs in a large soup pot or dutch oven. Add the water and bring to a boil. After boiling for several minutes, skim off any scum that rises to the top.
- Add the bouquet garni, onions, and carrots. Cook at a simmer, uncovered, until the meat is tender – approximately 1 1/2 hours.
- Add the beans, celery, tomatoes, and bell pepper. Continue cooking for 30 minutes.
- Remove the meat and set it aside. Discard the bouquet garni, carrots, and onions. Add the okra and rice and continue to simmer until the rice is cooked – approximately 20 minutes. Season with salt and pepper.
- When cool enough to handle, remove the meat from the bones and cut it into bite-sized pieces.
- Serve soup with some of the meat and a garnish of finely diced fresh tomatoes.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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