Title: Cherokee Pepper Pot Soup
Categories: Soups/stews, Meats, Native amer
Yield: 1 Servings

1 lb Venison or beef short ribs
Or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and
Diced
1 lg Sweet bell pepper, seeded
And diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn
Kernels
1/4 c Chopped celery
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 1 1/2 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

From: Robert Miles Date: 09-02-95 Cooking From: Dale
Shipp Date: 04-26-96
Posted to MM-Recipes Digest V3 #261

Date: Tue, 24 Sep 1996 00:16:15 -0400

From: BobbieB1@aol.com