CHEROKEE PEPPER POT SOUP
1 pound venison or beef short ribs or shanks
2 quarts 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
salt and ground pepper to taste
catsup, 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, pepper, and catsup. Serves 4 to 6.