Category : Soups
Author : ligit
Hits : 3430
Date : 11/12/2002
1 lb Venison or beef short ribs Or shanks2 qt Water2 lg Onions, quartered2 Ripe tomatoes, seeded and Diced1 lg Sweet bell pepper, seeded And diced1 cup Fresh or frozen okra1/2 cup Diced potatoes1/2 cup Sliced carrots1/2 cup Fresh or frozen corn Kernels1/4 cup Chopped celerySalt and ground pepper to Taste
Put 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.
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Green beans are available year-round with peaks from April to July. Washington beans peak in July and August.
Wash beans in water before (...)
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