West Indies Pepper Pot Soup
Description
This traditional West Indies Pepper Pot is the ultimate comfort food, brimming with deep, savory flavors from slow-cooked beef short ribs and salty pork. The broth is enriched with earthy thyme and fresh herbs, creating a robust base for tender vegetables like spinach, kale, and okra. Sweet potatoes add a subtle sweetness and heartiness, balancing the heat from the green peppers. Perfect for chilly evenings or when you need a nourishing, protein-packed meal, this soup improves with age as the flavors meld together. It’s a rustic, home-style dish that brings warmth to the table and satisfies even the hungriest appetites with its thick, flavorful consistency and tender chunks of meat.Ingredients
Directions
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Place salt pork and short ribs in a large kettle or pot; brown the ribs on all sides over medium-high heat.
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Add stew beef cubes to the pot and brown on all sides.
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Pour in water and slowly bring the mixture just to a boil.
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Skim off any foam or impurities that rise to the surface.
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Add dried thyme, salt, and pepper to the pot.
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Lower the heat, cover, and simmer for 1 hour, occasionally removing any scum that rises to the top.
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While the meat is simmering, heat salad oil in a skillet over medium heat.
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Sauté diced onion, crushed garlic, and chopped scallions in the skillet until tender.
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Add sliced green pepper to the skillet and sauté for 1 minute.
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Remove the skillet from heat and set the vegetable mixture aside.
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After the meat has cooked for 1 hour, add the sautéed vegetables, spinach, kale, okra, sweet potatoes, and tomato to the kettle.
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Continue to cook slowly, covered, for about 30 minutes, until the vegetables and meat are fully cooked and tender.
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Remove the pot from heat and let it cool slightly.
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Take out the short ribs, cut off and discard any excess fat, then cube the meat.
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Return the cubed meat to the kettle and stir gently.
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Reheat the soup if necessary before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 460.7kcal
- % Daily Value *
- Total Fat 27.5g43%
- Saturated Fat 10.9g55%
- Cholesterol 144.1mg49%
- Sodium 3787.7mg158%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 48.1g97%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Substitutions: You can substitute fresh okra for canned if in season. For a leaner version, omit the salt pork and use more beef stock instead of water.
Tips: Skimming the scum during the initial simmer ensures a clearer, cleaner-tasting broth. If you prefer a thicker soup, mash a few of the sweet potato cubes against the side of the pot before serving.
Variations: Add other Caribbean vegetables like dasheen or yam for extra heartiness. Some cooks add a dash of hot sauce or Scotch bonnet pepper for additional heat.
