Cherokee pepper pot soup

4 servings

Ingredients

Quantity Ingredient
1 pounds Venison or beef short ribs or shanks
2 quarts Water
2 larges Onions, quartered
2 eaches Ripe tomatoes, seeded and diced
1 large Sweet bell pepper, seeded and diced
1 cup Fresh or frozen okra
½ cup Diced potatoes
½ cup Sliced carrots
½ cup Fresh or frozen corn kernels
¼ cup Chopped celery
Salt and ground pepper to taste

Directions

Put meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours.

Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1½ hours. Season with salt and pepper. Serves 4 to 6. "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs AR/92

Submitted By SHARON STEVENS On 01-10-95

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