Pepper Pot Soup
For a different flavor, substitute chopped bacon for salt pork.
- ¼ pound salt pork
- 1½ pounds short rib of beef, cut into 3-inch pieces
- 1½ pounds stew beef, cut into
- 2-inch cubes
- 12 cups water
- ½ teaspoon dried thyme
- 1½ teaspoons salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, crushed
- 2 scallions, diced
- 1 large green pepper, cut into strips
- 1 (15½-ounce) can okra, drained
- 4 medium sweet potatoes, peeled and cubed
- 1 large tomato, peeled and cubed
- ½ pound fresh kale, washed and trimmed
- ½ pound fresh spinach, washed and trimmed
Place the salt pork and short rib pieces in a large kettle; brown the ribs on all sides. Add the stew beef and brown on all sides.
Add the water and slowly bring just to a boil. Using a spoon, skim off the fat that has risen to the top. Add the thyme, salt, and pepper; reduce to a simmer. Cook, covered, for 1 hour, occasionally skimming off any impurities.
While the meat is simmering, heat the oil in a skillet and sauté the onion, garlic, and scallions. Add the green pepper and sauté 1 minute more. Remove from heat and set aside.
After the meat is done cooking, add the sautéed vegetables and all the remaining ingredients, except the spinach, to the kettle. Continue to cook slowly, covered, for about 30 minutes, until the vegetables and meat are cooked. Remove from heat and cool slightly. Take out the short ribs and cut off and discard any fat. Cube the meat and return it to the kettle. Reheat the soup to serving temperature; then add the spinach and heat until the spinach has just wilted. Serve.