West Indies Pepper Pot Soup
Submitted by lulubelle
Hearty West Indies pepper pot soup loaded with short ribs, stew beef, sweet potatoes, kale, spinach, and okra. A thick, meaty Caribbean stew that simmers into rich, layered comfort.
YIELD
8 servingsPREP
15 minCOOK
90 minREADY
110 minPepper pot soup is the big, bold, slow-simmered centerpiece of Caribbean cooking, and this version does not hold back.
Short ribs and stew beef get browned with salt pork, then simmered for an hour until the broth turns deep, beefy, and rich.
From there, the pot fills up fast: sweet potatoes, spinach, kale, okra, tomatoes, green pepper, and a base of sauteed onions, garlic, and scallions all go in for a final 30-minute simmer.
The result is a thick, warming soup that blurs the line between stew and meal, packed with tender meat and vegetables in every spoonful.
Kitchen Tips
- Skim the scum that rises during the first hour of simmering. It’s just impurities from the meat, and removing it keeps the broth clear and clean-tasting.
- Cut the short rib meat off the bone after cooking and return it to the pot in cubes. Much easier to eat that way.
- Sweet potatoes will break down slightly and thicken the broth naturally. If you want them to hold their shape, add them in the last 20 minutes.
- This soup tastes even better reheated the next day after the flavors have had time to settle and meld together.
Ingredients
Directions
Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil.
Skim.
Add thyme, salt, and pepper.
Lower heat and simmer, covered, 1 hour, occassionally removing any scum that rises to the top.
While meat is simmering, sauté onion, garlic, and scallions in heated oil in a skillet until tender.
Add green pepper and sauté 1 minute.
Remove from heat and set aside.
After meat has cooked 1 hour, add sautéed vegetables and other ingredients to the kettle.
Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
Remove from heat and cool slightly.
Take out short ribs and cut off and discard any fat.
Cube meat and return to kettle.
Reheat, if necessary.
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