Pepper Pot Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 250.8
  • Total Fat: 3.4 g
  • Cholesterol: 89.5 mg
  • Sodium: 142.7 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 37.3 g

View full nutritional breakdown of Pepper Pot Soup calories by ingredient
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Number of Servings: 6


    - 2 pounds venison or bison ribs or shanks
    - 2 large onions, peeled and quartered
    - 2 large carrots, peeled and cut into chunks
    - 4 celery ribs
    - 4 bay leaves
    - 2 quarts water
    - 3 Roma tomatoes
    - 1 large red bell pepper, seeded and chopped
    - 1 cup okra
    - .5 cup sllice carrots
    - .75 fresh corn kernals
    - .5 cup chopped celery
    -sea salt and black pepper


Serves 6
1. Place meaty bones in a Dutch oven or large soup pot. Add onions, celery, carrots, bay leaves and water. Bring to a boil. Reduce heat and let simmer for 3 hours.
2. Remove meat from hot liquid and allow to cool. Once cooled, remove meat in bite-size pieces. Discard bones. Remove bay leaves and discard. Add remaining ingredientsto soup and simmer for 1.5 hours, partially covered. Add meat, simmer for another 5 minutes and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user AER1977.

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