West Indian Pepper Pot Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1link Italian hot sausage
- ¼pound corned beef in one piece
- 1large onion, chopped
- 4scallions, chopped
- 1bay leaf
- 2sprigs fresh thyme
- ½Scotch bonnet pepper or other small hot chili, seeded and minced, or hot red pepper flakes or cayenne pepper to taste
- 1½teaspoons whole allspice
- ½teaspoon whole black peppercorns
- 6cups beef stock
- 2cups shredded callaloo, spinach, mustard greens or other greens
- 1medium-size carrot, peeled and diced
- ½pound yuca, peeled and diced
- ¾cup diced chayote or yellow squash
- Salt to taste
Nutritional analysis per serving (6 servings)
174 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 10 grams protein; 902 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
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Comments
Pepperpot soup to me, in the 1940's, came out of a can and had the nicest bits of tripe in it; we loved it! I did not know the origin of this soup, but always thot it HAD TO HAVE tripe in it. Nowadays tripe seems to be a no-no even tho I have tried it several times with many changes of water and adding lemon juice. There is no getting out that incredible taste of the cow's stomach. If anyone has any special tips on this problem, do let me know.
Wash the tripe with vinegar. Season the tripe, then cook it in a pressure cooker or multi-cooker like the instapot.