West indies pepper pot soup

Yield: 8 Servings

Ingredients:

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 Lg Onion peeled & diced
2 x Cloves Garlic crushed
2 x Scallions with some tops *
2 tb Salad oil 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

Instructions:

*** Lg Tomato peeled & cubed * 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.