A hearty pepper and meat soup pot loaded with salt pork, spareribs, stewing beef, and a huge variety vegetables.

West Indies Pepper Pot Soup

1/4 pound salt pork
1 1/2 pounds spareribs
1 1/2 pounds stew beef, diced
12 cups water
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, chopped
2 green onions, chopped
1 green bell pepper, seeded and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 bunch kale, chopped
4 potatoes, peeled and diced
1 tomato, seeded and chopped

1. In a large stockpot over medium heat, combine salt pork and spareribs; brown ribs on all sides. Add beef and brown on all sides.
2. Pour in water and slowly bring to a boil, skimming the surface occasionally. Add thyme, salt and pepper. Reduce heat and simmer, covered, for 1 hour, occasionally skimming the surface.
3. Meanwhile, in a large skillet, heat oil and sauté onion, garlic and green onion until tender, about 5 minutes. Add bell pepper and sauté for 1 minute. Remove from heat.
4. When meat has cooked for 1 hour, add onion mixture, spinach, kale, potato and tomato. Continue to cook slowly, covered, for about 30 minutes, or until vegetables and meat are cooked thoroughly.
5. Remove from heat and remove ribs from pot. Trim off meat, discarding the bones, and cut off any fat. Cube meat and return to pot. Cook a few minutes more to heat through and serve hot.

Makes 12 servings.