West Indies Pepper Pot Soup
Yield
8 servingsPrep
15 minCook
90 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
salt pork
|
|
| 1 ½ | pounds |
beef, short ribs
3 inch pieces |
|
| 1 ½ | pounds |
stewing beef
cut into 2 inch cubes |
|
| 12 | cups |
water
|
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | large |
onions
peeled and diced |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | each |
scallions, spring or green onions
with some tops, cleaned, sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
green bell peppers
cleaned, chopped |
|
| 10 | ounces |
spinach
fresh, washed, trimmed |
|
| 10 | ounces |
kale
fresh, washed and trimmed |
|
| 15 ½ | ounce |
okra
drained |
|
| 4 | medium |
sweet potatoes, or yams
peeled, cubed |
|
| 1 | large |
tomatoes
peeled, cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
salt pork
|
|
| 680.4 | g |
beef, short ribs
3 inch pieces |
|
| 680.4 | g |
stewing beef
cut into 2 inch cubes |
|
| 2.8 | l |
water
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | large |
onions
peeled and diced |
|
| 2 | cloves |
garlic
crushed |
|
| 2 | each |
scallions, spring or green onions
with some tops, cleaned, sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
green bell peppers
cleaned, chopped |
|
| 289 | ml/g |
spinach
fresh, washed, trimmed |
|
| 289 | ml/g |
kale
fresh, washed and trimmed |
|
| 448 | ml/g |
okra
drained |
|
| 4 | medium |
sweet potatoes, or yams
peeled, cubed |
|
| 1 | large |
tomatoes
peeled, cubed |
|
Directions
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, occassionally 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.
