Caribbean Pepper Pot Soup

Dive into the vibrant flavors of the Caribbean with this hearty Pepper Pot Soup, a soul-warming dish packed with bold spices, tender meats, and colorful vegetables. This recipe combines succulent beef stew meat and pork shoulder, seared to perfection and slow-cooked in a rich broth infused with coconut milk, thyme, and a hint of allspice. The addition of fresh spinach, okra, and mixed bell peppers creates a medley of textures, while a scotch bonnet pepper provides a tantalizing kick of heat. Perfect for cozy dinners, this one-pot wonder is not only satisfying but also an authentic celebration of Caribbean cuisine. Serve it hot with crusty bread or over rice, and savor every flavorful bite of this comforting classic.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 lb beef stew meat
• 1 lb pork shoulder
• 1 large onion
• 4 garlic cloves
• 3 medium bell peppers (mixed colors)
• 1 scotch bonnet pepper
• 4 cups fresh spinach
• 1 cup okra
• 1 cup coconut milk
• 6 cups beef stock
• 1 tsp thyme leaves
• 0.5 tsp allspice
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp vegetable oil
• 2 cups water

Directions

Step 1

Cube the beef stew meat and pork shoulder into bite-sized pieces. Season with salt and black pepper, then set aside.

Step 2

Chop the onion and bell peppers into small pieces. Mince the garlic cloves. Thinly slice the okra. Halve and seed (if desired for less heat) the scotch bonnet pepper.

Step 3

In a large soup pot, heat the vegetable oil over medium-high heat. Add the beef and pork, searing the pieces until browned on all sides. Remove the meat and set it aside.

Step 4

In the same pot, sauté the onions, garlic, and bell peppers until softened, about 5 minutes.

Step 5

Return the browned meat to the pot. Add the beef stock, coconut milk, thyme, allspice, and scotch bonnet pepper. Stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 60 minutes, stirring occasionally.

Step 7

Add the okra and spinach to the pot, along with an additional 2 cups of water if the soup has thickened too much. Simmer for another 20-30 minutes until the vegetables are tender.

Step 8

Adjust the seasoning with more salt and pepper, if necessary. Remove the scotch bonnet pepper if left whole.

Step 9

Serve the Caribbean Pepper Pot Soup hot, accompanied by crusty bread or rice if desired.

Nutrition Facts

Serving size	(4086.0g)

Amount per serving	% Daily Value*
Calories	2855.4

Total Fat 153.4g	0%
Saturated Fat 52.1g	0%
Polyunsaturated Fat 17.0g
Cholesterol 808.5mg	0%
Sodium 8738.3mg	0%
Total Carbohydrate 94.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 49.5g
Protein 255.8g	0%

Vitamin D 0IU	0%
Calcium 706.1mg	0%
Iron 26.5mg	0%
Potassium 6004.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 36.8%

Carbs: 13.6%