Lori - here are three different recipes for
pepperpot soup. I hope one is the soup you
like.

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Chicken Pepper Pot Soup 2 tablespoons vegetable oil
2 large celery stalks, diced
1 large green pepper, diced
1 medium onion, diced
3 medium all-purpose potatoes, peeled and diced
3 tablespoons flour
5 cups chicken broth
2 teaspoons TABASCO brand Pepper Sauce
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 pound boneless, skinless chicken breast halves
1/4 cup fresh chopped parsley

In 5-quart saucepan, over medium heat,
in hot oil, cook celery, green pepper
and onion about 5 minutes. Add potatoes;
cook 5 minutes longer, stirring
occasionally.

Stir flour into mixture; cook 1 minute.
Add chicken broth, TABASCO brand
Pepper Sauce, thyme, allspice and salt.
Over high heat, heat to boiling; reduce
heat to low. Cover and simmer 10 minutes.

Meanwhile, cut chicken breasts into
bite-size chunks; add to vegetable mixture
in saucepan. Cover and simmer 5 minutes
longer until chicken and potatoes
are tender. Stir in chopped parsley.

Makes 6 servings.

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Title: PHILADELPHIA PEPPER POT SOUP
Yield: 8-9 servings

1 tb Margarine
1/3 c Diced onions
2 tb Finely diced leeks or green
1/2 c Celery cut into 1/2" pieces
1/4 c Diced ham
6 c Water
5 Chicken bouillon cubes
5 Beef bouillon cubes
1/2 c Green pepper, cut into 1/2"
1 cn 16 oz. tomatoes, diced
2 ts Salt
4 oz Tripe, cooked and julienned
1 c Cooke rice

Heat margarine in a large saucepan. Add onions,
leeks, celery and ham. Saute, stirring, until
vegetables are tender. Add water and bouillon cubes
and cook until bouillon cubes are dissolved. Add
remaining ingredients and simmer for 5 minutes.

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West Indies Pepper Pot Soup

Ingredients (8 servings)

1/4 lb Salt Pork
1 1/2 lb Short Rib of Beef, 3" pieces
1 1/2 lb Stew Beef, cut into 2" cubes
12 c Water
1/2 ts Dried Thyme
1 1/2 ts Salt
1/4 ts Pepper
1 x Lg Onion, peeled & diced
2 x Cloves Garlic, crushed
2 x Scallions, with some tops *
2 tb Salad oil
1 x Lg Green Pepper, cleaned **
10 oz Fresh Spinach, washed, trimm
10 oz Fresh Kale, washed & trimmed
1 cn Okra , drained (15 1/2 oz.)
4 x Med Sweet Potatoes, ***
1 x Lg Tomato, peeled & cubed

Instructions

* cleaned and sliced ** and chopped *** peeled and cubed

Put salt pork and short rib pieces in a large kettle;
brown ribs on all sides. Add stew beef and brown
on all sides. Pour in water and slowly bring just
to a boil. Skim. Add thyme, salt, and pepper.

Lower heat and simmer, covered, 1 hour,
occassionally removing any scum that rises to the
top. While meat is simmering, saute onion, garlic,
and scallions in heated oil in a skillet until
tender. Add green pepper and saute 1 minute.

Remove from heat and set aside. After meat has
cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle. Continue to cook slowly,
covered, about 30 minutes, until vegetables and
meat are cooked. Remove from heat and cool
slightly. Take out short ribs and cut off and
discard any fat. Cube meat and return to kettle.

Reheat, if necessary. Serves 8.