Recipe for Pepper Pot Soup

(Please refer to the article Savoring Solace for background information on this recipe.)

During cold winter nights, when you can't bear to go outside, this soup will keep you warm and cozy. It's great with wild rice, bean bread, or just by itself. For an extra burst of flavor, add 1 teaspoon of fresh lemon juice to the stew.

INGREDIENTS

1 lb venison ribs

2 qt water

2 large onions, quartered

10 minced sun-dried tomatoes

1 chopped bell pepper

1 chopped red pepper

1 chopped yellow pepper

1/2 cup sliced carrots

1/4 cup chopped celery

PREPARATION

1. Submerge ribs in water with onion in a Dutch oven. Cook over high heat. Once boiling, reduce to a simmer for 3 hours.

2. Remove meat and let cool. Once cool to the touch, discard the bones and return meat to the pot. Add ingredients and cover for 1 1/2 hours. Serves six.

MAKE AHEAD

The ribs can be cooked up to 2 nights ahead and refrigerated. This recipe also works with beef ribs or left over steak, as long as you have at least 1 pound of meat.

A native of Macon, Georgia (USA), chronic wanderlust has led Joy Donnell to travel the world, endulging in fascinating cuisine and scenery. She currently writes and lives in Atlanta with two very spoiled dogs named Leo and Yuki.