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Cherokee Pepper Pot Soup
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- #3440
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 pound venison or beef short ribs or shanks
2 quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 large 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
salt and ground pepper, to taste
directions
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.
added by
jmstwn1607
nutrition data
218 calories, 10 grams fat, 14 grams carbohydrates, 20 grams protein per serving. This recipe is low in sodium.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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