Jamaican Pepper Pot Soup

Caribbean · 60 min · Beef · gluten-free, dairy-free, low-carb

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Ingredients

• 1 lb beef stew meat, cubed
• 6 cups callaloo or fresh spinach
• 8 pods okra
• 2 cups coco (taro root) or potato
• 1 cup coconut milk
• 1 medium yellow onion
• 3 stalks scallions
• 1 tbsp fresh thyme
• 1 whole Scotch bonnet pepper
• 1.5 tsp salt

Method

1. Simmer cubed beef in 6 cups water with salt over medium heat 30 minutes until beginning to tenderize.
2. Add diced coco or potato, onion, scallions, and thyme; cook 10 minutes.
3. Stir in chopped callaloo, sliced okra, and the whole Scotch bonnet.
4. Pour in coconut milk and simmer 10 minutes until greens are soft.
5. Remove the Scotch bonnet and lightly mash some coco to thicken the soup.
6. Adjust salt and serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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