Caribbean Pepper Pot Soup
Dive into the vibrant flavors of the Caribbean with this hearty Pepper Pot Soup, a soul-warming dish packed with bold spices, tender meats, and colorful vegetables. This recipe combines succulent beef stew meat and pork shoulder, seared to perfection and slow-cooked in a rich broth infused with coconut milk, thyme, and a hint of allspice. The addition of fresh spinach, okra, and mixed bell peppers creates a medley of textures, while a scotch bonnet pepper provides a tantalizing kick of heat. Perfect for cozy dinners, this one-pot wonder is not only satisfying but also an authentic celebration of Caribbean cuisine. Serve it hot with crusty bread or over rice, and savor every flavorful bite of this comforting classic.
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Recipe Information
Ingredients
- 1 lb beef stew meat
- 1 lb pork shoulder
- 1 large onion
- 4 garlic cloves
- 3 medium bell peppers (mixed colors)
- 1 scotch bonnet pepper
- 4 cups fresh spinach
- 1 cup okra
- 1 cup coconut milk
- 6 cups beef stock
- 1 tsp thyme leaves
- 0.5 tsp allspice
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups water
Instructions
Cube the beef stew meat and pork shoulder into bite-sized pieces. Season with salt and black pepper, then set aside.
Chop the onion and bell peppers into small pieces. Mince the garlic cloves. Thinly slice the okra. Halve and seed (if desired for less heat) the scotch bonnet pepper.
In a large soup pot, heat the vegetable oil over medium-high heat. Add the beef and pork, searing the pieces until browned on all sides. Remove the meat and set it aside.
In the same pot, sauté the onions, garlic, and bell peppers until softened, about 5 minutes.
Return the browned meat to the pot. Add the beef stock, coconut milk, thyme, allspice, and scotch bonnet pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 60 minutes, stirring occasionally.
Add the okra and spinach to the pot, along with an additional 2 cups of water if the soup has thickened too much. Simmer for another 20-30 minutes until the vegetables are tender.
Adjust the seasoning with more salt and pepper, if necessary. Remove the scotch bonnet pepper if left whole.
Serve the Caribbean Pepper Pot Soup hot, accompanied by crusty bread or rice if desired.
Nutrition Facts
Calories |
2987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.0 g | 273% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 8244 mg | 358% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 44.0 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 5342 mg | 114% | |
*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.
