Melt margarine in a pot over low flame. Add onion, escallion, garlic, thyme and stir well. Add pickled corned beef and corned pork (if used) and saute for about two minutes.
Add the flour and stir until smooth.
Pour in the milk and whisk until the mixture becomes smooth and begins to boil.
Add the diced chocho, carrots, potatoes and boil for about three minutes. Mix in the Grace Pepper Pot Soup Mix.
Fold in the Grace Fresh n' Ready Callaloo or Indian Kale and the sliced okra and cook for two minutes.