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Cherokee Pepper Pot Soup - Venison  Gary Phelps
 Feb 09, 2000 22:05 PST 
CHEROKEE PEPPER POT SOUP - VENISON

1 lb Venison or beef short ribs
2 qt Water
2 lg 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

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.
	
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