Best Authentic Pepper Pot Soup Recipes

West Indies Pepper Pot Soup image

Provided by Food Network

Time 1h25m

Yield 10 servings

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 and chopped
1 bunch scallions, chopped
1 pound taro root, peeled and diced
4 quarts (1 gallon) 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 and chopped
Salt

Steps:

In a large stockpot, saute the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; saute for 3 to 5 minutes, until the onion is translucent. Add the scallions and saute for 3 minutes. Add the taro root and saute 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.

Pepper Pot Soup image

Provided by Denny2

Categories Peppers

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 cups water
4 tablespoons chicken bouillon powder
2 medium potatoes, grated
2 medium carrots, grated
2 stalks celery, finely chopped
1 large onion, finely chopped
1 1/2 cups red peppers (total) or 1 1/2 cups yellow peppers, finely chopped (total)
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1 cup water
6 cups milk

Steps:

Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
Bring to a boil.
Cover and simmer 20 minutes or until vegetables are tender.
In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
Stir flour mixture into soup.
Continue stirring until soup thickens.
Add milk and heat through.
Makes a large pot.

Jamaican Pepper Pot Soup image

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

Steps:

In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.