West Indian Pepper Pot Soup

Recipe from City Tavern

Adapted by Florence Fabricant

Published June 28, 1994

Total Time
45 minutes
Rating
4(23)
Comments
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—Florence Fabricant

Featured in: Dining as the Nation's Founders Did

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Ingredients

Yield:6 servings

  • 1 link Italian hot sausage

  • ¼ pound corned beef in one piece

  • 1 large onion, chopped

  • 4 scallions, chopped

  • 1 bay leaf

  • 2 sprigs fresh thyme

  • ½ Scotch bonnet pepper or other small hot chili, seeded and minced, or hot red pepper flakes or cayenne pepper to taste

  • 1 ½ teaspoons whole allspice

  • ½ teaspoon whole black peppercorns

  • 6 cups beef stock

  • 2 cups shredded callaloo, spinach, mustard greens or other greens

  • 1 medium-size carrot, peeled and diced

  • ½ pound yuca, peeled and diced

  • ¾ cup diced chayote or yellow squash

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

25 grams carbs; 13 milligrams cholesterol; 175 calories; 2 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 902 milligrams sodium; 10 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 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. Step 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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Ratings

4 out of 5
23 user ratings
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Comments

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Marcie G.

Pepperpot soup to me, in the 1940's, came out of a can and had the nicest bits of tripe in it; we loved it! I did not know the origin of this soup, but always thot it HAD TO HAVE tripe in it. Nowadays tripe seems to be a no-no even tho I have tried it several times with many changes of water and adding lemon juice. There is no getting out that incredible taste of the cow's stomach. If anyone has any special tips on this problem, do let me know.

Sas

Wash the tripe with vinegar. Season the tripe, then cook it in a pressure cooker or multi-cooker like the instapot.

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Credits

Adapted from City Tavern

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