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Pepper Pot Soup

pepper pot soup

Jamaican pepper pot soup

1 (10 ounces) package frozen okra, sliced
1 cup fresh spinach, chopped
1 cup green bell peppers, seeded, chopped
1/4 cup instant onion, minced
1-teaspoon salt
1/2 teaspoon thyme leaves, crushed
1/2-teaspoon marjoram, crushed
1/2-teaspoon rosemary, crushed
1/4 teaspoon instant garlic, minced
1 pinch red peppers, ground
6 cups chicken stock
2 lbs small shrimp, peeled, deveined (51-60)
1 cup cream of coconut, canned
10 lime slices

Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, and 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.

pepper pot soup

West Indies pepper pot soup

1/4 lb salt pork
1 1/2 lbs short rib of beef, 3" pieces
1 1/2 lbs stew beef chunks, cut into 2" cubes
12 cups water
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/4-teaspoon pepper
1 large onions, peeled & diced
2 cloves garlic, crushed
2 scallions, with some tops (cleaned and sliced)
2 tablespoons salad oil
1 large green peppers, cleaned (and chopped)
10 ounces fresh spinach, washed, trim
10 ounces fresh kale, washed & trimmed
1 can of okra, drained (15 1/2 oz.)
4 medium sweet potatoes, peeled and cubed
1 large tomatoes, peeled & cubed

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.

pepper pot soup

Chicken pepper pot soup

2 tablespoons vegetable oil
2 large celery stalks, diced
1 large green pepper, diced
1 medium onion, diced
3 medium all-purpose potatoes, peeled and diced
3 tablespoons flour
5 cups chicken broth
2 teaspoons TABASCO brand Pepper Sauce
1/2 teaspoon dried thyme
1/4-teaspoon ground allspice
1/4-teaspoon salt
1/2 pound boneless, skinless chicken breast halves
1/4-cup fresh chopped parsley

In 5-quart saucepan, over medium heat, in hot oil, cook celery, green pepper and onion about 5 minutes. Add potatoes; cook 5 minutes longer, stirring occasionally.
Stir flour into mixture; cook 1 minute. Add chicken broth, Tabasco® brand Pepper Sauce, thyme, allspice and salt. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Meanwhile, cut chicken breasts into bite-size chunks; add to vegetable mixture in saucepan. Cover and simmer 5 minutes longer until chicken and potatoes are tender. Stir in chopped parsley. Makes 6 servings.

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