West Indies Pepper Pot Soup

• 1/4 lb salt pork
• 1 1/2 lbs short rib of beef, 3-inch pieces
• 1 1/2 lbs stew beef chunks, cut into 2-inch cubes
• 12 cups water
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 large onion, peeled & diced
• 2 garlic cloves, crushed
• 2 scallions, with some tops (cleaned and sliced)
• 2 tablespoons salad oil
• 1 large green pepper, cleaned (and chopped)
• 10 ounces fresh spinach, washed, trimmed
• 10 ounces fresh kale, washed & trimmed
• 1 (15 1/2 ounce) can okra, drained
• 4 medium sweet potatoes, peeled and cubed
• 1 large tomatoes, peeled & cubed

1. Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
2. Add stew beef and brown on all sides.
3. Pour in water and slowly bring just to a boil.
4. Skim.
5. Add thyme, salt, and pepper.
6. Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
7. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender.
8. Add green pepper and saute 1 minute.
9. Remove from heat and set aside.
10. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle.
11. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
12. Remove from heat and cool slightly.
13. Take out short ribs and cut off and discard any fat.
14. Cube meat and return to kettle.
15. Reheat, if necessary.

salt pork, short, beef, water, thyme, salt, pepper, onion, garlic, scallions, salad oil, green pepper, fresh spinach, fresh kale, okra, sweet potatoes, tomatoes

Taken from www.food.com/recipe/west-indies-pepper-pot-soup-8325 (may not work)