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Quick Pepperpot Soup

http://www.eatingwell.com/recipes/quick_pepperpot_soup.html

From EatingWell:  January/February 2010

Jamaican pepperpot soup is usually a long-simmered preparation made with tough cuts of meat and vegetables. This version uses quick-cooking sirloin instead to get it on the table fast. If you’re not a fan of beef, try the soup with shrimp instead.

6 servings, about 1 1/2 cups each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add steak and 1/2 teaspoon salt; cook, stirring occasionally, until no longer pink on the outside, 3 to 4 minutes. Transfer to a plate.
  2. Add onion, garlic, chile pepper and thyme to the pot and cook, stirring, for 1 minute. Whisk water and cornstarch in a bowl or large measuring cup; add to the pot along with sweet potato and okra. Bring to a boil over high heat; boil for 1 minute. Reduce heat to a simmer and cook until the vegetables are almost tender, 3 to 5 minutes. Stir in callaloo (or collards or spinach) and the remaining 1 teaspoon salt; cook until tender, 2 to 3 minutes more. Add scallions and the steak plus any accumulated juices. Cook until the steak is hot and just cooked through, 1 to 2 minutes more. Remove from the heat and stir in coconut milk.

Nutrition

Per serving : 240 Calories; 10 g Fat; 5 g Sat; 3 g Mono; 40 mg Cholesterol; 20 g Carbohydrates; 18 g Protein; 4 g Fiber; 680 mg Sodium; 628 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 1/2 fat

Tips & Notes