A long-simmering soup perfect for rainy days. Combines beef short ribs, okra, tomatoes, and rice in a distinctly Southern recipe.
Prep Time 10 minutesminutes
Cook Time 2 hourshours20 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 8servings
Ingredients
1poundbeef short ribs
8cupscold water
bouquet garni of 2 bay leaves, parsley, and a large pinch of dried thyme
2medium onionspeeled
2carrotshalved
¼poundsmall green beans
4ribscelerychopped
14.5ouncescanned, whole tomatoesdrained
¼large green bell pepperchopped
¾poundfresh or frozen sliced okra
⅓cuplong grain white rice
1 ½teaspoonssalt
½teaspoonground black pepper
1fresh tomatodiced (for garnish)
Instructions
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.