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Cherokee Pepper Pot Soup

native, smoked, soups, venison

1 lb venison or beef short ribs or shank; s
2 quart water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 large sweet bell pepper, seeded and diced
1 cup fresh or frozen okra
1/2 cup diced potatoes
1/2 cup sliced carrots
1/2 cup fresh or frozen corn kernels
1/4 cup chopped celery
1 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. "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs AR/92 Submitted By HARRODS BOOK OF CHOCOLATES AND OTHER EDIBLE GIFTS BY GIL EDDENI STARTED OUT WITH GURNEYS. LAST YEAR, I GOT MY USUAL Submitted By GURNEYS, AND THE GRAPE VINES Submitted By MILLER'S. THIS YEAR, SINCE SUBSCRIBING TO ORGANIC GARDENING, AND FI

Yield: 4 servings

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