Cherokee Pepper Pot Soup
Cuisine: Native American
Author: Kitchens
  • 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
  1. 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.
  2. Remove meat, let cool, and discard bones, returning meat to pot.
  3. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
  4. Season with salt and pepper.
Serves 4 to 6.

SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs
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