Pepperpot Soup Recipes

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PEPPER POT SOUP



Pepper Pot Soup image

I used to make this soup at a restaurant I worked at and it was by far one of the favorites. You can just use green peppers if you want, but I prefer to use a combination of peppers to add more color to the soup.

Provided by Denny2

Categories     Peppers

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 cups water
4 tablespoons chicken bouillon powder
2 medium potatoes, grated
2 medium carrots, grated
2 stalks celery, finely chopped
1 large onion, finely chopped
1 1/2 cups red peppers (total) or 1 1/2 cups yellow peppers, finely chopped (total)
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1 cup water
6 cups milk

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



Jamaican Pepper Pot Soup image

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

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.

WEST INDIES PEPPER-POT SOUP



West Indies Pepper-pot Soup image

Provided by Food Network

Time 1h8m

Yield 10 servings

Number Of Ingredients 16

1 1/2 pounds pork tenderloin, trimmed
1 1/2 pounds beef tenderloin, trimmed
Kosher salt, for curing
4 tablespoons vegetable oil
2 medium white onions, chopped
8 garlic cloves, chopped
1/2 scotch bonnet, seeded and chopped
2 bunches scallions, chopped
2 pounds taro root, peeled and diced
2 gallons chicken stock
2 bay leaves
2 teaspoons chopped fresh thyme
6 tablespoons whole allspice
2 tablespoons freshly ground black pepper
2 pounds callaloo, (collard greens or spinach may be substituted), rinsed and chopped
Salt and ground black pepper

Steps:

  • In a large glass dish, liberally salt pork and beef tenderloin on all sides. Cover and refrigerate for one day. Turn over once each day for an additional two days. Remove pork and beef from container and pat dry with paper toweling. Dice the pork and beef.
  • In a large stockpot with the oil, saute the pork and beef until brown. Add the onion, garlic and scotch bonnet; saute until onion is translucent. Add scallions and saute for 3 more minutes. Add taro root and saute until translucent.
  • Add chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil, reduce heat and cook until meat is tender. Stir in the callaloo. Reduce heat and simmer until wilted. Season with salt and pepper and serve.

PEPPERPOT SOUP



Pepperpot Soup image

Provided by Food Network

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 pound callaloo, washed and chopped fine
1/2 pound kale, washed and chopped fine
1/2 pound corned beef, cut into 1/2-inch cubes
12 cups water
2 cups coconut milk, unsweetened
1/2 pound yellow sweet potatoes, peeled and diced
1/2 pound Yukon Gold potatoes, peeled and diced
2 scallions, chopped
2 thyme sprigs
1 Scotch bonnet pepper, trimmed but whole
Freshly ground black pepper
Salt

Steps:

  • Put the callaloo, kale, and beef in stockpot, cover with the water, and bring to a boil. Reduce to a simmer and cook until the beef is tender, about 1 hour.
  • To the callaloo mixture, add the coconut milk, sweet potatoes, potatoes, scallions, thyme, Scotch bonnet, and freshly ground pepper. Bring back to a simmer for 1/2 hour more. Season at the end with the salt, to taste.

WEST INDIAN PEPPER POT SOUP



West Indian Pepper Pot Soup image

Provided by Florence Fabricant

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 45m

Yield 6 servings

Number Of Ingredients 15

1 link Italian hot sausage
1/4 pound corned beef in one piece
1 large onion, chopped
4 scallions, chopped
1 bay leaf
2 sprigs fresh thyme
1/2 Scotch bonnet pepper or other small hot chili, seeded and minced, or hot red pepper flakes or cayenne pepper to taste
1 1/2 teaspoons whole allspice
1/2 teaspoon whole black peppercorns
6 cups beef stock
2 cups shredded callaloo, spinach, mustard greens or other greens
1 medium-size carrot, peeled and diced
1/2 pound yuca, peeled and diced
3/4 cup diced chayote or yellow squash
Salt to taste

Steps:

  • Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned. Dice the corned beef, add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender. Stir in the hot chili or pepper.
  • In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes.
  • Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams

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