Philadelphia Pepper Pot Soup
Ingredients:
- 2 bunches greens: spinach, kale or collard
- 3 Tbsp. butter
- 1 large onion, diced
- 4 ribs celery, diced
- 1 carrot, diced
- 1 leek, sliced thinly
- 2 bell peppers, diced
- 6 cups chicken broth
- 1 1/2 lbs. beef stew meat
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 bay leaf
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. thyme
- To taste salt and black pepper
- 4 cups potatoes, diced
- 1 cup milk
- 1 tsp. parsley
- 2 tso cornstarch desolved in 1/2 cup of water
- 1/4 cup chopped fresh parsley leaves, optional
Directions:
- Trim the stems from the greens and separate into two piles. Trim any dry ends from the stems and finely dice. Chop the leaves and set aside.
- Heat a large dutch over or stock pot. Add 3 tablespoons of butter, chopped onions, celery, carrots, leeks, and bell pepper.
- Stir to coat the vegetables, cover, reduce heat and simmer, stirring occasionally, until onions are softened and translucent, about 10 minutes. Do not brown.
- Add the chicken broth and water to the pot, along with the stew meat, garlic, chili powder, bay leaf, oregano, basil, thyme, 2 teaspoons salt, and the pepper. Bring to a boil, reduce heat and simmer for 1 1/2 hours.
- Stir in potatoes, milk and parsley. Simmer 15 to 20 minutes, until potatoes are tender. Stir in cornstarch mixture and simmer 2 to 3 minutes until slightly thickened.
- Serve immediately with crusty bread.
