Cherokee Pepper Pot Soup
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A hearty meat and vegetable soup! INGREDIENTS 1 pound venison, beef short ribs, or shanks 2 quarts water or beef stock 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 fresh parsley Salt and freshly ground black pepper, to taste Put meat, water or broth, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat 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. Makes 4 to 6 servings