West Indies Pepper Pot Soup Recipes

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AUTHENTIC PEPPER POT SOUP



Authentic Pepper Pot Soup image

The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h

Yield 11

Number Of Ingredients 18

1 pound honeycomb tripe
5 slices bacon, diced
½ cup chopped onion
½ cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
¼ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon ground cloves
¼ teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour

Steps:

  • Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
  • In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
  • Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
  • Add the diced potato and carrots, and cook for an additional 20 minutes.
  • Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.3 g, Cholesterol 49.2 mg, Fat 11.7 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 256.7 mg, Sugar 5 g

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

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.

WEST INDIES PEPPER POT SOUP



West Indies Pepper Pot Soup image

Make and share this West Indies Pepper Pot Soup recipe from Food.com.

Provided by Queen Dragon Mom

Categories     Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 lb salt pork
1 1/2 lbs short rib of beef, 3-inch pieces
1 1/2 lbs stew beef chunks, cut into 2-inch cubes
12 cups water
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 large onion, peeled & diced
2 garlic cloves, crushed
2 scallions, with some tops (cleaned and sliced)
2 tablespoons salad oil
1 large green pepper, cleaned (and chopped)
10 ounces fresh spinach, washed, trimmed
10 ounces fresh kale, washed & trimmed
1 (15 1/2 ounce) can okra, drained
4 medium sweet potatoes, peeled and cubed
1 large tomatoes, peeled & cubed

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.

Nutrition Facts : Calories 735.9, Fat 48.3, SaturatedFat 18.4, Cholesterol 76.8, Sodium 910.6, Carbohydrate 56.5, Fiber 12.5, Sugar 5.5, Protein 28.1

CARIBBEAN PEPPER POT SOUP



Caribbean Pepper Pot Soup image

A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs.

Provided by PalatablePastime

Categories     Beans

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
2 onions, finely chopped
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons chili powder
1 scotch bonnet peppers or 1 habanero pepper, seeded and minced
1 teaspoon whole coriander seed
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon brown sugar
4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced
1 (16 ounce) can kidney beans, rinsed and drained
1 (28 ounce) can whole tomatoes, chopped,including juice
4 cups vegetable stock or 4 cups chicken stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup chopped cilantro

Steps:

  • Cook onions in oil in a skillet until tender.
  • Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
  • Stir to mix well.
  • Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
  • Add coconut milk and stir well.
  • Set crockpot to high and cook for 15-20 minutes more.
  • Garnish with cilantro before serving.

Nutrition Facts : Calories 324, Fat 18.4, SaturatedFat 13.6, Sodium 678.2, Carbohydrate 37.5, Fiber 9.2, Sugar 9.6, Protein 8.6

WEST INDIES PEPPER POT SOUP RECIPE



West Indies Pepper Pot Soup Recipe image

Provided by á-170456

Number Of Ingredients 15

3/4 pound salt-cured pork shoulder diced
3/4 pound salt-cured beef shoulder diced
2 tablespoons vegetable oil
1 medium white onion chopped
4 garlic cloves chopped
1/4 Scotch bonnet pepper seeded, chopped
1 bunch scallions chopped
1 pound taro root peeled, diced
4 quarts chicken stock
2 bay leaves
1 teaspoon chopped fresh thyme
2 teaspoons ground allspice
1 tablespoon freshly-ground black pepper
1 pound callaloo or collard greens rinsed, chopped
Salt to taste

Steps:

  • In a large stockpot, sauté the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; sauté for 3 to 5 minutes, until the onion is translucent. Add the scallions and sauté for 3 minutes. Add the taro root and sauté for 3 to 5 minutes more, until translucent. Add the chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes, until the meat and taro root are tender. Stir in the callaloo. Reduce the heat and simmer about 5 minutes, until wilted. Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls. This recipe yields 10 servings.

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Top Asked Questions

What is Pepper Pot soup made of?
Authentic Pepper Pot Soup Recipe | Allrecipes Honeycomb tripe and strips of bacon are cooked with aromatics, chopped carrots and potato in this soup which is thickened with a roux. Honeycomb tripe and strips of bacon are cooked with aromatics, chopped carrots and potato in this soup which is thickened with a roux.
Do you add a lot of pepper to your soup?
I found myself adding lots of pepper, it is pepper pot, and salt. It really should have been salty enough. I usually do this when I want to punch up a boring soup so I'm going to go with it's okay if you're a pepper pot fan and a fan of tripe.
Is Campbell's Pepper Pot soup good?
The soup is very savory from the bacon and beef stock. tdowd18 Rating: 5 stars 11/17/2013 This was just fantastic. The spices perfectly balance. I was really upset when Campbell's stopped making Pepper Pot but this is way better than anything I ever got out of one of their cans. Will definitely do it again! Qofcheez Rating: 5 stars 03/03/2012
How many calories are in Pepper Pot soup?
Nutritional Information Authentic Pepper Pot Soup Servings Per Recipe: 11 Calories:215.7 % Daily Value * protein: 9.4g 19 % carbohydrates: 18.3g 6 % dietary fiber: 2.8g 11 % sugars: 5g fat: 11.7g 18 %

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