Cherokee Pepper Pot Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Venison or beef short ribs,
1 cup: Fresh or frozen okra,
-or shanks,
1/2 cup: Diced potatoes,
2 quart: Water,
1/2 cup: Sliced carrots,
2 large: Onions, quartered
1/2 cup: Fresh or frozen corn kernels,
2 each: Ripe tomatoes, seeded and
1/4 cup: Chopped celery,
-diced,
Salt and ground pepper to,
1 large: Sweet bell pepper, seeded
-taste,
-and diced,
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 1 1/2
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
Source from luhu.jp
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 1 1/2
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
Source from luhu.jp