Pepper Pot Soup
Serves
6
Prep Time
15 minutes
Cook Time
40 minutes
Ingredients
1 lb callaloo (sub spinach)
1 lb okra, sliced
1 medium onion, chopped
2 cloves garlic, minced
1 scotch bonnet pepper, deseeded, finely chopped
1 lb beef stew meat, cut into small pieces
1.8 l (64 oz) water or beef stock
2 medium sweet potatoes, peeled, cubed
1 green bell pepper, chopped
1 tsp thyme
1 tsp allspice
salt and black pepper, to taste
coconut oil
Nutrition
(Per Serving)
Calories
350
Fats
15 g
Protein
20 g
Carbs
35 g
Instructions
- Wash callaloo/spinach thoroughly. Slice okra, chop onions, garlic, and bell pepper. Cube sweet potatoes.
- In a large pot, heat coconut oil over medium heat. Add onion, garlic, and bell pepper. Sauté until onions are translucent.
- Add beef to the pot and cook until browned on all sides.
- Add water or stock to the pot. Stir in scotch bonnet pepper, thyme, and allspice. Season with salt and black pepper. Bring to a boil.
- Add sweet potatoes, okra, and callaloo/spinach. Reduce heat and simmer until vegetables are tender and the soup thickens (about 20 to 30 minutes).
- Adjust seasoning as needed. Serve hot.