Best 4 Pepper Pot Soup I Recipes

Pepper pot soup is a hearty, flavorful soup that is popular in the Caribbean and parts of West Africa. It is typically made with a variety of meats, vegetables, and spices, and is often served with dumplings or bread. This article provides two recipes for pepper pot soup: a traditional recipe and a vegetarian recipe.

The traditional recipe for pepper pot soup includes beef, pork, and goat meat, as well as callaloo, okra, and tomatoes. The soup is seasoned with a variety of spices, including thyme, rosemary, and peppercorns. The vegetarian recipe for pepper pot soup uses a variety of vegetables, including bell peppers, carrots, and potatoes. The soup is also seasoned with a variety of spices, including cumin, coriander, and garlic.

Both recipes are easy to follow and can be made in about an hour. They are a great way to enjoy a warm, comforting meal on a cold day. The traditional recipe is perfect for those who enjoy meat-based soups, while the vegetarian recipe is a great option for those who prefer a meatless meal.

Let's cook with our recipes!

PEPPER POT SOUP

Pepper Pot Soup image

I used to make this soup at a restaurant I worked at and it was by far one of the favorites. You can just use green peppers if you want, but I prefer to use a combination of peppers to add more color to the soup.

Provided by Denny2

Categories Peppers

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

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

Jamaican Pepper Pot Soup image

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

Ingredients

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.

WEST INDIES PEPPER POT SOUP

West Indies Pepper Pot Soup image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 10 servings

Number Of Ingredients 15

Ingredients

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 SOUP

Pepper Soup image

This is my version of a soup we enjoyed at a restaurant. With green, red and yellow peppers, it's so colorful. I like to serve this slightly spicy soup with grilled cheese sandwiches. - Debbie Fails, Neenah, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 6

Ingredients

1 pound ground beef
1 each large green, sweet red and yellow pepper, chopped
1 large onion, chopped
1 can (46 ounces) V8 juice
1/2 to 1 teaspoon cayenne pepper
Salt and pepper to taste

Steps:

In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

Tips:

Use a variety of meats. Pepperpot soup is traditionally made with beef, but you can also use pork, lamb, goat, or venison. Different meats will give the soup a different flavor, so experiment to find your favorite combination.

Don't be afraid to use spices. Pepperpot soup is a spicy dish, so don't be afraid to add a generous amount of spices. Common spices used in pepperpot soup include cloves, cinnamon, nutmeg, allspice, and black pepper. You can also add a bit of cayenne pepper for an extra kick.

Let the soup simmer for a long time. The longer you simmer the soup, the more flavorful it will be. Aim to simmer the soup for at least 2 hours, or even longer if you have the time.

Serve the soup with sides. Pepperpot soup is a hearty and filling dish, but it can be even better when served with sides. Common sides for pepperpot soup include rice, dumplings, johnnycakes, and fried plantains.

Conclusion:

Pepperpot soup is a delicious and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, so it is a great option for busy weeknights. With its variety of meats, spices, and vegetables, pepperpot soup is a dish that everyone will enjoy.