Pepper Pot Soup
Indulge in the rich, bold flavors of Pepper Pot Soup, a hearty Caribbean-inspired dish brimming with vibrant ingredients and aromatic spices. Tender chunks of beef stew meat are simmered with root vegetables like cassava, potatoes, and carrots, alongside sweet corn and a medley of bell peppers for a delightful texture and color. Enhanced by the subtle heat of optional Scotch bonnet peppers and the earthy warmth of thyme, allspice, and paprika, this robust soup is sure to awaken your taste buds. A splash of creamy coconut milk adds a luxurious finish, while a handful of fresh spinach brings a burst of green to every bowl. Perfect for cozy evenings, this one-pot soup is as nourishing as it is flavorful, making it a must-try for fans of soul-warming cuisine. Keywords: Pepper Pot Soup, Caribbean soup recipe, hearty stew, coconut milk soup, beef and vegetable soup.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 Scotch bonnet pepper, finely chopped (optional)
- 1 teaspoon thyme leaves, fresh or dried
- 1 teaspoon paprika
- 0.5 teaspoon allspice
- 2 medium carrots, peeled and sliced
- 1 large potato, peeled and cubed
- 1 cup cassava (yucca), peeled and cubed
- 2 ears corn, cut into 2-inch pieces
- 6 cups beef stock
- 1 cup coconut milk
- 2 cups spinach, chopped
Instructions
Season the beef stew meat with salt and black pepper.
Heat the vegetable oil in a large pot over medium-high heat. Add the seasoned beef and sear until browned on all sides. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion, garlic, green bell pepper, red bell pepper, and Scotch bonnet pepper (if using). Sauté until softened, about 5 minutes.
Add the thyme, paprika, and allspice to the pot, stirring to combine with the vegetables. Cook for 1 minute to toast the spices.
Return the seared beef to the pot. Add the sliced carrots, cubed potato, cubed cassava, and corn pieces. Stir everything together.
Pour in the beef stock and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 1 hour, or until the beef and root vegetables are tender.
Stir in the coconut milk and chopped spinach. Simmer uncovered for an additional 10-15 minutes to allow the flavors to meld.
Taste and adjust seasoning with additional salt and black pepper as needed.
Remove from heat and allow the soup to rest for a few minutes before serving.
Ladle the soup into bowls and serve warm. Enjoy your Pepper Pot Soup!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.6 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1113 mg | 24% | |
*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.
