Pepperpot Soup

Ingredients

• •1 pound salt beef or other fresh meat, cut up (optional)
• •1 pound salt pork
• •2 pig’s feet (¼ pound ham or Canadian bacon may be substituted)
• •1 pig snout (1 Tablespoon ketchup may be substituted)
• •2 teaspoons oil
• •1/4 pound fresh spinach, cut into large pieces
• •1 large eggplant, chopped
• •2 teaspoons margarine
• •4 okras, diced
• •2 onions, chopped
• •1 pound chopped spinach
• •2 tomatoes, diced
• •1 cup pumpkin, diced
• •1 cup squash, diced
• •2 cups green peas, cooked
• •1 Tablespoon fresh chives or 1/2 teaspoon dried
• •1 Tablespoon fresh thyme or 1/2 teaspoon dried
• •Salt and pepper to taste

Directions

1. 1Heat the oil in a large soup pot over medium heat.
2. 2Fry the meat, stirring occasionally, until it is almost cooked. Remove the meat to a plate.
3. 3Add all of the vegetables (except peas) and about 1 cup of water to the soup pot. Cook until vegetables are tender, about 7 to 10 minutes.
4. 4Mash about a third of the vegetables with a potato masher or spoon.
5. 5Add the meat back into the pot. Add the peas, chives, and thyme. Add salt and pepper to taste.
6. 6Cook until thick. For a thicker soup, more vegetables may be mashed.