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CHEROKEE PEPPERPOT SOUP




Source of Recipe


CHITTERLINGS.COM






List of Ingredients



• 1 LB. BEEF SHORT RIBS
  
• 2 QUARTS WATER
  
• 2 LARGE ONIONS, QUARTERED
  
• 3 RIPE TOMATOES,PEELED AND CHOPPED INTO LARGE CHUNKS
  
• 1 LARGE BELL PEPPER, SEEDED AND DICED
  
• 1 LARGE TURNIP, PEELED AND CUBED
  
• 1/2 CUP POTATOES, DICED
  
• 1/2 CUP CARROTS, SLICED
  
• 1/2 CUP CORN KERNELS
  
• 1/4 CUP CELERY, MINCED
  
• SALT AND FRESHLY MILLED BLACK PEPPER TO TASTE
  






Instructions



1. PUT MEAT INTO STOCK POT, COVER WITH WATER, BRING TO A BOIL OVER HIGH HEAT. REDUCE HEAT AND SIMMER FOR 2 1/2 HOURS.
   
2. REMOVE MEAT, COOL, DISCARD BONES AND PUT MEAT BACK INTO STOCKPOT.
   
3. ADD VEGETABLES TO POT, COVER AND SIMMER FOR 1-1 1/2 HOURS.
   
4. SEASON TO TASTE WITH SALT AND PEPPER.