Okra Soup

Directions

1. 1
   Sprinkle roast with 1 teaspoon salt and 1 teaspoon pepper.
2. 2
   Brown roast on all sides in hot oil in a Dutch oven over medium-high heat.
3. 3
   Add 12 cups water, and bring to a boil; cover, reduce heat to low, and simmer 2 hours.
4. 4
   Remove roast from broth, reserving broth; cool 15 minutes. Shred roast, and return to broth.
5. 5
   Add onions and remaining ingredients to broth; cover and cook over low heat, stirring occasionally, 2 hours.