Quick Pepperpot Soup

Quick Pepperpot Soup

Jamaican pepperpot soup is usually a long-simmered preparation made with tough cuts of meat and vegetables. This version uses quick-cooking sirloin instead to get it on the table fast. If you’re not a fan of beef, try the soup with shrimp instead.

From EatingWell: January/February 2010
Yield: 6 servings, about 1 1/2 cups each
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

  1. 1 tablespoon canola oil
  2. 1 pound sirloin steak, trimmed, cut into 1/2-inch pieces
  3. 1 1/2 teaspoons salt, divided
  4. 1 small white onion, diced
  5. 1 clove garlic, minced
  6. 1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
  7. 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
  8. 4 cups water
  9. 1 teaspoon cornstarch
  10. 1 pound sweet potato (about 1 large), cut into 1/2-inch pieces
  11. 1 cup chopped (1/2-inch) okra, fresh or frozen (not thawed)
  12. 3 cups chopped callaloo (see Note), collard greens or spinach
  13. 3 scallions, sliced
  14. 1 14-ounce can “lite” coconut milk, well shaken

Preparation

  1. Heat oil in a Dutch oven over medium heat. Add steak and 1/2 teaspoon salt; cook, stirring occasionally, until no longer pink on the outside, 3 to 4 minutes. Transfer to a plate.
  2. Add onion, garlic, chile pepper and thyme to the pot and cook, stirring, for 1 minute. Whisk water and cornstarch in a bowl or large measuring cup; add to the pot along with sweet potato and okra. Bring to a boil over high heat; boil for 1 minute. Reduce heat to a simmer and cook until the vegetables are almost tender, 3 to 5 minutes. Stir in callaloo (or collards or spinach) and the remaining 1 teaspoon salt; cook until tender, 2 to 3 minutes more. Add scallions and the steak plus any accumulated juices. Cook until the steak is hot and just cooked through, 1 to 2 minutes more. Remove from the heat and stir in coconut milk.

Tips & Notes

Nutrition

Nutrition Per Serving: 240 calories; 10 g fat (5 g sat, 3 g mono); 40 mg cholesterol; 20 g carbohydrates; 18 g protein; 4 g fiber; 680 mg sodium; 628 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (35% dv), Zinc (20% dv), Potassium (18% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 1/2 fat