Recipe - Cherokee Pepper Pot Soup

1 pound 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 minced
1 cup Fresh or frozen okra
One half cup Diced potatoes
One half cup Sliced carrots
One half cup Fresh or frozen corn
Kernels
One fourth cup 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 One half 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: 090295 Cooking From: Dale
Shipp Date: 042696
Posted to MMRecipes Digest V3 #261

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

From: BobbieB1@aol.com