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Quick Pepperpot Soup

January/February 2010

Your rating: None Average: 3.6 (16 votes)

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.



READER'S COMMENT:
"I made this vegetarian by substituting a 15 oz can of red beans in place of the beef. It was very good, the beans' flavor blended well with the others. I love okra, and the amount the recipe calls for is barely enough to get a couple...
Quick Pepperpot Soup Recipe

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:

Ingredients

  • 1 tablespoon canola oil
  • 1 pound sirloin steak, trimmed, cut into 1/2-inch pieces
  • 1 1/2 teaspoons salt, divided
  • 1 small white onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
  • 4 cups water
  • 1 teaspoon cornstarch
  • 1 pound sweet potato (about 1 large), cut into 1/2-inch pieces
  • 1 cup chopped (1/2-inch) okra, fresh or frozen (not thawed)
  • 3 cups chopped callaloo (see Note), collard greens or spinach
  • 3 scallions, sliced
  • 1 14-ounce can “lite” coconut milk, well shaken

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.

Tips & Notes

  • Tip: One of the hottest chile peppers, Scotch bonnets come in vivid shades of red, orange and green and are used throughout the Caribbean. Though they look similar to habaneros, Scotch bonnets have a citrus note that makes them undeniably different. You can control the heat of a dish a little by discarding the membranes that hold the seeds, which are the spiciest part of chile peppers, along with the seeds themselves. Be sure to wash your hands thoroughly after handling hot peppers or wear rubber gloves. If you can’t find Scotch bonnet peppers, habaneros can be substituted.
  • Ingredient note: More commonly referred to as amaranth
  • in the U.S., callaloo is the ubiquitous cooking green in Jamaica. Some farmers consider it to be simply a weed, but if you’re lucky to find it in bunches at your farmers’ market or a Caribbean market, snap it up! It has a texture somewhere between that of collard greens and spinach, both of which are fine substitutes.

Nutrition

Per serving: 240 calories; 10 g fat (5 g sat, 3 g mono); 40 mg cholesterol; 20 g carbohydrates; 1 g added sugars; 18 g protein; 4 g fiber; 680 mg sodium; 628 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (35% dv), Zinc (20% dv), Potassium (18% dv).

Carbohydrate Servings: 1

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


More From EatingWell

Recipe Categories

Ethnic/Regional
Caribbean
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Publication
January/February 2010

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