This is a soup that gets better when it is reheated the next day. Serve with your favorite crackers, or even better, Pimento Cheese Corn Muffins (page 222).
1 (2- to 3-pound) beef chuck roast, with the bone
10 cups water
2 teaspoons salt
1 teaspoon black pepper
1 large carrot, peeled and diced
1 cup chopped cabbage
2 celery stalks, sliced
1 cup chopped onion
2 medium potatoes, peeled and chopped
1 (15.25-ounce) can whole kernel corn, drained
1 (14.25-ounce) can cut green beans, drained
2 (15-ounce) cans diced tomatoes, undrained
2 cups tomato juice
1 cup okra, sliced
Place a medium pot over medium heat. Add the chuck roast and sear on both sides. Add the water, salt, and black pepper. Cover and cook until the meat is fork-tender, about 1 ½ hours. Remove the meat and cut into 1 ½-inch cubes and set aside. Add the carrots, cabbage, celery, onion, and potatoes to the pot and cook for 20 minutes or until the vegetables are tender. Add the corn, green beans, diced tomatoes, and tomato juice and continue to boil for 15 minutes. Add the okra and cook for an additional 10 minutes. Add the meat to the soup and simmer for 10 more minutes before serving.
Makes 10 to 12 servings.