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.
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.
