Jamaican Pepper Pot Soup
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Caribbean · 125 min · Beef · gluten-free, low-carb
345 cal
26g protein
22g carbs
17g fat
per serving · estimated
Ingredients
- 1/2 lb beef stew meat, cubed
- 3 cups callaloo or fresh spinach
- 4 pods okra
- 1 cup coco (taro root) or potato
- 1/2 cup coconut milk
- 1 medium yellow onion
- 2 stalks scallions
- 1/2 tbsp fresh thyme
- 1 whole Scotch bonnet pepper
- 3/4 tsp salt
Method (tap to check — screen stays awake)
- Simmer cubed beef in 6 cups water with salt, partially covered, over medium-low heat for 90 minutes, until the beef is tender.
- Add diced coco or potato, onion, scallions, and thyme; cook 10 minutes.
- Stir in chopped callaloo, sliced okra, and the whole Scotch bonnet.
- Pour in coconut milk and simmer 10 minutes until greens are soft.
- Remove the Scotch bonnet and lightly mash some coco to thicken the soup.
- Adjust salt and serve hot.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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