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cherokee pepper pot soup (ai)

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, D, E
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pounds Venison or beef short ribs or shanks

  2. 2 quarts Water

  3. 2 larges Onions, quartered

  4. 2 Ripe tomatoes, seeded and diced

  5. 1 large Sweet bell pepper, seeded and diced

  6. 1 cup Fresh or frozen okra

  7. cup Diced potatoes

  8. cup Sliced carrots

  9. cup Fresh or frozen corn kernels

  10. cup Chopped celery

  11. Salt and ground pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs Posted By: April Roche 10/92

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