Cherokee Pepperpot Soup Native American
Recipe: #18578
April 22, 2015
Categories: Ribs - Beef, Short Ribs, Game, Native American, Sunday Dinner Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Venison, Kosher Meat, Beef Dinner, Crockpot Soup, more
"This was probably made with venison at first so I'm using that option, also I think you could cook in crockpot very easily so I put that option also"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (309.6 g)
- Calories 233.7
- Total Fat - 11 g
- Saturated Fat - 4.3 g
- Cholesterol - 36.3 mg
- Sodium - 368.8 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 4.9 g
- Sugars - 7.4 g
- Protein - 13.7 g
- Calcium - 48.3 mg
- Iron - 2 mg
- Vitamin C - 42.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Put meat in a large soup kettle and cover with water until it is about 1 inch higher than the meat.
Step 2
Cover and bring to a boil over high heat.( if cooking in crock pot , its going to take longer , add veggies half way through at about 3 hours
Step 3
Reduce heat and simmer for 2 1/2 hours.
Step 4
Remove meat, let cool. Discard bones, returning meat to pot.
Step 5
Put in all vegetables, cover and simmer for 1 1/2 hours.
Step 6
Season to taste with salt and pepper.
Tips
No special items needed.
1 Reviews
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