Best Cherokee Pepperpot Soup Recipes

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

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

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