Best 12 Pepper Pot Soup Recipes

AUTHENTIC PEPPER POT SOUP

Steps:

• Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
• In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
• Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
• Add the diced potato and carrots, and cook for an additional 20 minutes.
• Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

PEPPER POT SOUP

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.

WEST INDIES PEPPER POT SOUP

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.

JAMAICAN SHRIMP PEPPER POT SOUP

Steps:

• Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
• Reduce heat; simmer, covered, 30 minutes.
• Add shrimp and coconut milk.
• Simmer until shrimp are cooked, about 5 minutes.
• Serve garnished with lime slices.

CAULIFLOWER/BROCCOLI/BELL PEPPER CROCK POT SOUP

Steps:

• Break cauliflower and broccoli into florets or cut them up and place in bottom of crock pot. Add carrots to this.
• Dice bell peppers, onion, and garlic add to crock pot.
• Add 4 cups water, 4 chicken bouillon cubes,.
• salt,pepper, curry, turmeric for color and flavor about 1 tsp each to start with.
• Cook on High 6-8 hours.
• 1 hour before serving-remove 2 cups of broth from the vegetables.
• Put in medium saucepan,put on high heat, when it begins to boil. add 4 tbsp cornstarch to cold water and whisk into broth mixture (mix cornstarch and water in a small glass or jar and then add to the broth).
• Grate your favorite types of cheese, I use about 1/2 cup of each kind and add it to hot broth mixture. When it has melted all of the cheese and it is a thick consistency, pour it all back into the crock pot. Let simmer for another hours. I have added crumbled bacon and I have also used diced ham. Serve with oyster crackers, or crusty bread or rolls. Awesome winter meal! Enjoy!

JAMAICAN CHICKEN PEPPER POT SOUP

Steps:

• Fry bacon over medium heat in large stock pot.
• Remove bacon with slotted spoon.
• Add chicken pieces and cook for 5 minutes or until done.
• Return bacon to pot.
• Add vegetables, spices and chicken broth.
• Reduce heat and simmer for 30 minutes.
• Add cream of coconut and simmer for 10 more minutes.
• Serve in individual bowls.
• Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.

CHICKEN PEPPER POT SOUP

Steps:

• Cook chicken unitl half done. Set Aside.
• Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
• Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
• Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
• Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.

INSTANT POT® TURKISH RED LENTIL SOUP WITH ALEPPO PEPPER OIL

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter until foamy. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Push onion and garlic to one side of the pot and add olive oil. Toast paprika and cumin for 30 seconds. Stir in tomato paste. Add lentils, rice, and salt. Pour in water and turn off Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Adjust seasoning to taste.
• Meanwhile, heat extra-virgin olive oil in a small skillet over medium heat, swirling to coat the entire skillet. Add Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside.
• Ladle soup into bowls, drizzle with Aleppo pepper oil, sprinkle with fresh mint, and serve with lemon wedges.

WEST INDIES PEPPER POT SOUP RECIPE

Steps:

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

PEPPER POT SOUP I

Steps:

• Mix together 4 cups water, bouillon, potatoes, carrots, celery, onions, and green pepper; simmer for 20 minutes.
• In a separate bowl mix together flour, black pepper, 1 cup water, and milk until smooth and add to the vegetables. Heat through and serve.

PEPPER POT SOUP II

Steps:

• Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
• Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
• Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
• Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.

PHILADELPHIA PEPPER POT SOUP RECIPE - (4.2/5)

Steps:

• Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes.