Granny's Okra Soup


A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.

Prep Time:
30 mins
Cook Time:
1 hrs 30 mins
Total Time:
2 hrs
8 servings


  • 4 cups chopped tomatoes

  • 2 cups lima beans

  • 2 cups chopped okra

  • 2 cups chopped red potatoes

  • 1 cup corn

  • 1 cup green beans

  • ½ cup chopped carrots

  • 1 (6 ounce) can tomato paste

  • 4 cups chicken stock

  • 1 pound ground beef

  • ½ tablespoon garlic powder

  • ½ tablespoon celery salt

  • ½ tablespoon onion powder

  • 1 small onion, chopped

  • 2 cloves garlic, crushed, or more to taste

  • 3 tablespoons butter


  1. Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.

  2. Season ground beef with garlic powder, celery salt, and onion powder. Set aside.

  3. Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.

  4. Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

Cook's Notes:

For extra taste but more fat, add 1/2 tablespoon bacon grease.

While you can eat it at any point after an hour or so of cooking, I like the vegetables to be mostly broken down so it's more the consistency of gumbo.

Nutrition Facts (per serving)

293 Calories
14g Fat
27g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 293
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 32%
Cholesterol 49mg 16%
Sodium 1353mg 59%
Total Carbohydrate 27g 10%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 17g
Vitamin C 26mg 128%
Calcium 72mg 6%
Iron 4mg 20%
Potassium 910mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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