West Indies Pepper Pot Soup

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Title: West Indies Pepper Pot Soup
Categories: Soups/stews, Beef, Pork/ham
Yield: 8 servings

1/4 lb Salt Pork 2 x Scallions, with some tops *
1 1/2 lb Short Rib of Beef, 3" pieces 2 tb Salad oil
1 1/2 lb Stew Beef, cut into 2" cubes 1 x Lg Green Pepper,
cleaned **
12 c Water 10 oz Fresh Spinach, washed,
trimm
1/2 ts Dried Thyme 10 oz Fresh Kale, washed
& trimmed
1 1/2 ts Salt 1 cn Okra , drained (15 1/2 oz.)
1/4 ts Pepper 4 x Med Sweet Potatoes, ***
1 x Lg Onion, peeled & diced 1 x Lg Tomato, peeled & cubed
2 x Cloves Garlic, crushed

* cleaned and sliced
** and chopped
*** peeled and cubed
Put salt pork and short rib pieces in a large kettle; brown ribs on all
sides. Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and
pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any
scum that rises to the top.
While meat is simmering, saute onion, garlic, and scallions in heated oil
in a skillet until tender. Add green pepper and saute 1 minute. Remove
from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle. Continue to cook slowly, covered, about 30
minutes, until vegetables and meat are cooked. Remove from heat and cool
slightly. Take out short ribs and cut off and discard any fat. Cube meat
and return to kettle. Reheat, if necessary.
Serves 8.

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