---------- Recipe via Meal-Master (tm) v8.01
  
       Title: West Indies Pepper Pot Soup
  Categories: Soups/stews, Beef, Pork/ham
       Yield: 8 servings
  
     1/4 lb Salt Pork                           2 x  Scallions, with some tops *
   1 1/2 lb Short Rib of Beef, 3 pieces        2 tb Salad oil
     1 1/2 lb Stew Beef, cut into 2 cubes	 1 x  Lg Green Pepper, cleaned 
  **
 	  12 c	Water				   10 oz Fresh Spinach, washed,
     trimm
 	1/2 ts Dried Thyme			  10 oz Fresh Kale, washed &
    trimmed
   1 1/2 ts Salt                                1 cn Okra , drained (15 1/2 oz.)
     1/4 ts Pepper                              4 x  Med Sweet Potatoes,  ***
       1 x  Lg Onion, peeled & diced            1 x  Lg Tomato, peeled & cubed
       2 x  Cloves Garlic, crushed         
  
   *    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.
  
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