West Indian Pepper Pot Soup

Course : Beef
Serves: 6
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1 Link Italian Hot Sausage
1/4 pound Corned Beef -- in one piece
1 Large Onion -- chopped
4 medium Scallions -- chopped
1 piece bay leaf
2 Sprigs Fresh Thyme
1/2 medium Scotch Bonnet Pepper -- * see note
1 teaspoon Red Pepper Flakes Or Cayenne Pepper -- to taste
1 1/2 Tablespoon Whole Allspice
1/2 Tablespoon Whole Black Peppercorns
6 Cup Beef Stock
2 Cup Shredded Callaloo, Spinach, Mustard Greens -- or other g
1 medium Carrot -- peeled and diced
1/2 pound Yuca -- peeled and diced
3/4 Cup Chayote Or Yellow Squash -- diced
1 teaspoon salt To Taste

Preparation / Directions:

* or other small hot chili, seeded and minced, or hot 1. Dice the sausage, place it in a 3-4 quart saucepan and cook over med. heat until lightly browned. Dice the corned beef. add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme and continue to cook until the onion is tender. Stir in the hot chili or pepper. 2. In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes. 3. Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving

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