Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Venison or beef short ribs or shanks |
2 quarts | Water |
2 larges | Onions, quartered |
2 \N | 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 |
\N \N | Salt and ground pepper to taste |
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