Pepper Pot Soup I Recipes

PEPPER POT SOUP

Steps:

• Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
• Bring to a boil.
• Cover and simmer 20 minutes or until vegetables are tender.
• In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
• Stir flour mixture into soup.
• Continue stirring until soup thickens.
• Add milk and heat through.
• Makes a large pot.

JAMAICAN PEPPER POT SOUP

Steps:

• In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
• Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
• After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
• Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

PEPPER SOUP

Steps:

• In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.

PEPPER POT SOUP II

Steps:

• Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
• Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
• Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
• Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.

WEST INDIES PEPPER POT SOUP

Steps:

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