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Cherokee Pepper Pot Soup (Ai)

cajun, meats, native, soups, venison

1 lb venison or beef short ribs
1 or shanks
2 quart water
2 large onions, quartered
2 ripe tomatoes, seeded and
1 diced
1 large sweet bell pepper, seeded
1 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
1 kernels
1/4 cup chopped celery
1 salt and ground pepper to
1 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: 07 Dec 96 Home Cooking Ä

Yield: 1 servings

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