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Cherokee Pepper Pot Soup
1 lb Venison or beef short ribs or shanks
2 qt Water
2 lg Onions, quartered
2 Ripe tomatoes, seeded and diced
1 lg Sweet bell pepper, seeded and diced
1 c Fresh or frozen okra
1/2 c Diced potatoes
1/2 c Sliced carrots
1/2 c Fresh or frozen corn kernels
1/4 c 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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