1 pound fresh okra
1 cup chopped celery
1 onion, chopped
1 cup canned beef broth
2 cups water
1 tablespoon salt
2 tablespoons dry mustard
Preheat oven to 375 degrees F (190 degrees C).
In a heavy 8-quart saucepan bring water to a boil in a small saucepan; add celery and onions. Cook, stirring occasionally until onions and celery begin to soften. Stir in beef broth; bring to a boil; reduce heat to low.
In a small bowl combine 2 cups of water, salt and dried mustard. Stir into soup along with onions and celery. Return soup to heat. Simmer, covered, for 2 hours. Season to taste and cook through.
⭐ ⭐ ⭐ ⭐ ⭐