Title: Cherokee Pepper Pot Soup
Categories: Soup Amerind Venison
Yield: 4 Servings

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 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

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