Cherokee Pepperpot Soup
Warm your soul with a hearty bowl of Cherokee Pepperpot Soup, a rich and flavorful one-pot dish inspired by traditional recipes with a modern touch. This comforting soup combines melt-in-your-mouth venison or beef stew meat with a vibrant medley of vegetables, including carrots, celery, green bell pepper, and creamy potatoes. Infused with the smoky depth of paprika, earthy cumin, and aromatic thyme, it’s simmered to perfection in a savory broth enhanced by red kidney beans and diced tomatoes. Ideal for chilly evenings, this soup is not only easy to prepare but also packed with nutrients and bold flavors. Serve it piping hot, finished with a sprinkle of fresh parsley, for a satisfying meal that celebrates rustic, wholesome cooking. Perfect for family dinners or meal prep, Cherokee Pepperpot Soup is a must-try for lovers of hearty, homemade soups.
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Recipe Information
Ingredients
- 1 pound venison or beef stew meat
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 1 15-ounce can canned diced tomatoes
- 1.5 cups cooked red kidney beans
- 6 cups beef or vegetable stock
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the venison or beef stew meat and sear for 4-5 minutes, until browned on all sides. Remove the meat from the pot and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute.
Add the green bell pepper, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Return the seared meat to the pot and stir in the diced tomatoes, potatoes, and red kidney beans.
Pour in the beef or vegetable stock and add the bay leaf, cumin, smoked paprika, thyme, salt, and black pepper. Stir well to combine.
Bring the soup to a gentle boil, then reduce the heat to low and cover. Simmer for 45 minutes to 1 hour, stirring occasionally, until the meat is tender and the flavors are well combined.
Remove the bay leaf from the pot and taste to adjust seasoning, if needed.
Serve the soup hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 8622 mg | 375% | |
| Total Carbohydrate | 204.5 g | 74% | |
| Dietary Fiber | 48.8 g | 174% | |
| Total Sugars | 37.0 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 607 mg | 47% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 7148 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
