Pepper Pot
In reading the new book Cider Beans, Wild Greens and Dandelion Jelly by Joan E. Aller—which I write about in the July 28 Winston-Salem Journal, I was drawn to the recipe for Pepper Pot Soup.
First, because I have a lot of peppers coming out of my garden.
Second, because short ribs make a killer broth, full of beefy flavor.
It turns out, though, that this recipe—which Aller says originates with Cherokee Indians—calls for just one pepper. It’s really a classic beef vegetable soup.
Of course, that doesn’t make it any less appealing. In fact, I picked up some local grass-fed short ribs last week just so I could make this.
The recipe says to serve immediately, but the flavor will improve after a day in the fridge.
Pepper Pot Soup
Recipe from Cider Beans, Wild Greens and Dandelion Jelly.
1 pound beef short ribs
2 large white or yellow onions, quartered
3 ripe tomatoes, peeled and chipped
1 large red, orange or yellow bell pepper, seeded and diced
1 large turnip, peeled and cubed
1/2 cup diced potato
1/2 cup sliced carrots
1/2 cup corn kernels
1/2 cup minced celery
Salt and freshly ground black pepper
1. Put the ribs in a large pot and pour water over them until the water cover the meat by about 1 inch. Cover and bring to a boil over high heat, and then reduce head and simmer for 2 1/2 hours, or until meat is tender.
2. Remove the meat and let it cool, reserving the liquid in the pot. Discard the bones and return the meat to the pot. (Skim off excess fat if necessary.) Add the onions, tomatoes, pepper, turnip, potato, carrots, corn and celery. Cover and simmer 1 to 1 1/2 hours, or until vegetables are tender.
3. Season to taste with salt and pepper. Serve immediately.
Makes 8 to 10 servings.
Photo courtesy of Andrews McMeel Publishing.
