Granny's Okra Soup

Recipe View 15 mins In a large soup pot or Dutch oven, combine the chopped tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste. Pour the chicken stock over the vegetables. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 15 minutes, or until the vegetables begin to soften. (Approximately 15 minutes)

Recipe View 2 mins In a separate bowl, season the ground beef with garlic powder, celery salt, and onion powder. Mix well to ensure the beef is evenly coated. Set aside. (Approximately 2 minutes)

Recipe View 8 mins Melt the butter or heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Cook, stirring frequently, until the onion is translucent and fragrant, about 1 minute. Add the seasoned ground beef to the skillet and spread it out in an even layer. Cook, allowing the beef to brown nicely on one side before breaking it up and stirring. Continue to cook until the beef is browned and cooked through, about 5-7 minutes. Drain off any excess grease from the skillet. (Approximately 8 minutes)

Recipe View 2 hrs Add the browned ground beef, along with the cooked onions and garlic, to the soup pot with the vegetables. Stir to combine all ingredients. Bring the soup mixture to a boil once more, then reduce the heat to a low simmer. Cover the pot and cook for 1 to 2 hours, or until the vegetables are very tender and the flavors have melded together beautifully. Stir occasionally to prevent sticking. (Approximately 60-120 minutes)