Cherokee Pepper Pot Food

CHEROKEE PEPPERPOT SOUP

Cherokee Pepperpot Soup image

I haven't tried this Native American recipe, but it looks very tasty and simple. Good for a cold afternoon? Enjoy!

Provided by Miraklegirl

Categories Vegetable

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb short rib of beef
2 quarts water
2 large onions, quartered
3 ripe tomatoes, peeled and chopped in large chunks
1 large sweet bell pepper, seeded and diced
1 large turnip, peeled and cubed
1/2 cup potato, diced
1/2 cup carrot, sliced
1/2 cup corn kernel
1/4 cup celery, minced
salt & freshly ground black pepper

Steps:

Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
Cover and bring to a boil over high heat.
Reduce heat and simmer for 2 1/2 hours.
Remove meat, let cool.
Discard bones, returning meat to pot.
Put in all vegetables, cover and simmer for 1 to 1 1/2 hours.
Season to taste with salt and pepper.

Nutrition Facts : Calories 274.1, Fat 20.8, SaturatedFat 9, Cholesterol 43.1, Sodium 60, Carbohydrate 12.5, Fiber 2.5, Sugar 4.6, Protein 9.9

CHEROKEE PEPPER POT

Cherokee Pepper Pot image

This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking.

Provided by drhousespcatcher

Categories Stew

Time 4m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb venison or 1 lb beef, see note
2 quarts water
2 large onions, quartered
2 ripe tomatoes, seeded and diced
1 large sweet bell pepper, seeded and diced
1 cup fresh okra
1/2 cup diced potato
1/2 cup diced carrot
1/2 cup fresh corn kernels
1/4 cup chopped celery
salt
pepper
catsup

Steps:

Note: use short ribs or shanks.
Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
Remove meat, let cool and discard bones.
Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.

Nutrition Facts : Calories 228.9, Fat 3.3, SaturatedFat 1.2, Cholesterol 95.2, Sodium 89.4, Carbohydrate 21.4, Fiber 4.8, Sugar 8.2, Protein 29.1

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