Best 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.

JAMAICAN PEPPER POT SOUP

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

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!

"UNSTUFFED" GREEN PEPPER SOUP FOR THE CROCK POT

Steps:

• 1. Brown the ground beef or turkey, with onions, until no pink shows. Drain.
• 2. Put cooked meat & all ingredients -- except rice -- in a large crock pot. Stir until well mixed.
• 3. Cover and cook on high 4 -5 hours or low for 8-10 hours.
• 4. Before serving, stir in dry rice, cover again and let sit for 5 minutes. Fluff with a fork. Top with cheese if desired. Makes about eight 1-cup servings.

CARIBBEAN PEPPER POT SOUP

Steps:

• Cook onions in oil in a skillet until tender.
• Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
• Stir to mix well.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
• Add coconut milk and stir well.
• Set crockpot to high and cook for 15-20 minutes more.
• Garnish with cilantro before serving.

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.

WEST INDIAN PEPPER POT SOUP

Steps:

• Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium 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.
• 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.
• 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.

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.

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.

BEEF PEPPER POT SOUP

Steps:

• Put meat, water, and onions in a heavy soup kettle.
• Cover and bring to a boil over high heat.
• Reduce heat to low and simmer for 3 hours.
• Remove meat, let cool, and discard bones, returning meat to pot.
• Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
• Season with salt and pepper.

WEST INDIES PEPPER-POT SOUP

Steps:

• In a large glass dish, liberally salt pork and beef tenderloin on all sides. Cover and refrigerate for one day. Turn over once each day for an additional two days. Remove pork and beef from container and pat dry with paper toweling. Dice the pork and beef.
• In a large stockpot with the oil, saute the pork and beef until brown. Add the onion, garlic and scotch bonnet; saute until onion is translucent. Add scallions and saute for 3 more minutes. Add taro root and saute until translucent.
• Add chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil, reduce heat and cook until meat is tender. Stir in the callaloo. Reduce heat and simmer until wilted. Season with salt and pepper and serve.

WEST INDIES PEPPER POT SOUP

Steps:

• Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
• Add stew beef and brown on all sides.
• Pour in water and slowly bring just to a boil.
• Skim.
• Add thyme, salt, and pepper.
• Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
• While meat is simmering, sauté onion, garlic, and scallions in heated oil in a skillet until tender.
• Add green pepper and sauté 1 minute.
• Remove from heat and set aside.
• After meat has cooked 1 hour, add sautéed vegetables and other ingredients to the kettle.
• Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
• Remove from heat and cool slightly.
• Take out short ribs and cut off and discard any fat.
• Cube meat and return to kettle.
• Reheat, if necessary.

JAMAICAN PEPPER POT SOUP

Steps:

• Wash the callaloo then chop finely boil in water with the corned beef until beef is tender, usually about 2 hours.
• Add the coconut milk, yam, okras, scallion, hot peppers, and black pepper add additional water if necessary, simmer for 30 min and your soup should be ready to serve.

WEST INDIES PEPPER POT SOUP

Steps:

• 1. Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
• 2. Add stew beef and brown on all sides.
• 3. Pour in water and slowly bring just to a boil; skim.
• 4. Add thyme, salt and pepper; lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
• 5. While meat is simmering, saute onion, garlic and scallions in heated oil in a skillet until tender; add green pepper and saute 1 minute.
• 6. Remove from heat and set aside.
• 7. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle; continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
• 8. Remove from heat and cool slightly.
• 9. Take out short ribs and cut off and discard any fat; cube meat and return to kettle - Reheat, if necessary.

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.

CROCK POT ROASTED RED PEPPER & EGGPLANT SOUP

Steps:

• Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
• Cover and cook on LOW 7-8 hours or till eggplant is very tender.
• Just before serving, stir in parsley.
• Ladle into soup bowls and top with cheese.

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.