Cherokee pepper pot soup (ai)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Venison or beef short ribs or shanks |
| 2 | quarts | Water |
| 2 | larges | Onions, quartered |
| 2 | 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.
SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs Posted By: April Roche 10/92