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Subject: [TSALAGI-MB] Cherokee Pepper Pot Soup
Date: Tue, 17 Apr 2001 11:58:16 EDT

Cherokee Pepper Pot Soup =20
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 boi=
l=20
over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let=20
cool, and discard bones, returning meat to pot. Stir in remaining vegetables=
=20
and simmer, partially covered for 1 1/2 hours. Season with salt and pepper.=20
Serves 4 to 6.

SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Co=
x=20
and Martin Jacobs Posted By: April Roche 10/92
=A0=20

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