Try this Cherokee Pepper Pot Soup recipe, or contribute your own.
Suggest a better descriptionPut meat, water, and onions in a heavy soup kettle. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 3 hours. Remove meat, let cool, and discard bones, returning meat to pot. Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours. Season with salt and pepper. Serves 4 to 6. SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs Posted By: April Roche 10/92 From: Robert Miles Date: 09-02-95 Cooking From: Dale Shipp Date: 04-26-96 Posted to MM-Recipes Digest V3 #261 Date: Tue, 24 Sep 1996 00:16:15 -0400 From: BobbieB1@aol.com
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Serving Size: 1 Serving (1717g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 516 | ||
Calories from Fat: 50 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 126.5mg | 4 % | |
Potassium 955mg | 25 % | |
Total Carbohydrate 107.6g | 32 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 95g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 516
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