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Cherokee Pepper Pot Soup
1 lb. beef short ribs
2 qt Water
2 lg. Onions, quartered
2 Ripe tomatoes, seeded and Diced
1 lg. Sweet bell pepper, seeded, 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
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.
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