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Classic Caribbean Pepper Pot Soup
Gluten Free

Classic Caribbean Pepper Pot Soup

A hearty and spicy Caribbean soup packed with tender meat, vegetables, and bold flavors that will warm you from the inside out.
Gluten Free

Classic Caribbean Pepper Pot Soup

A hearty and spicy Caribbean soup packed with tender meat, vegetables, and bold flavors that will warm you from the inside out.

2 hours 50 minutes

Prep Time

2 hours 30 minutes

Cook Time

Medium

Level

Serves 6

Servings

2 hours 50 minutes

Prep Time

2 hours 30 minutes

Cook Time

Medium

Level

Serves 6

Servings

This traditional Caribbean pepper pot soup is a soul-warming dish that brings together tender chunks of beef, aromatic vegetables, and a symphony of spices. The secret lies in the slow simmering process that allows all the flavors to meld together beautifully. What makes this soup special is the perfect balance of heat from scotch bonnet peppers and the rich, savory broth that develops over time. It’s comfort food at its finest and perfect for cold days when you need something substantial and satisfying.

Ingredients

  • beef chuck roast
    2
    lbs
  • pork shoulder
    1
    lb
  • vegetable oil
    2
    tbsp
  • onion
    1
    large
  • garlic
    4
    cloves
  • scotch bonnet pepper
    1
    whole
  • ground allspice
    2
    tsp
  • dried thyme
    1
    tsp
  • bay leaf
    1
    whole
  • beef broth
    8
    cups
  • coconut milk
    2
    cups
  • sweet potatoes
    2
    medium
  • okra
    1
    cup
  • cassava flour
    2
    tbsp
  • salt and pepper
  • green onions
    2
    whole

Tips

  1. Seafood version: Replace meat with a mix of shrimp, crab, and firm fish, reducing cooking time significantly.

  2. Vegetarian option: Use vegetable broth and add extra vegetables like plantains, yuca, and beans for protein.

  3. Trinidadian style: Add dumplings made from flour and water during the last 20 minutes of cooking.

  4. Spicier version: Keep some seeds in the scotch bonnet pepper or add a dash of hot sauce before serving.

Storage

Store leftover soup in the refrigerator for up to 4 days in airtight containers. The soup can be frozen for up to 3 months. When reheating, you may need to add a little extra broth as the soup tends to thicken when cooled. Heat gently on the stove, stirring occasionally.

Steps:

Brown the meat
Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Season the beef and pork cubes with salt and pepper. Brown the meat in batches, turning to sear all sides, about 6-8 minutes total. Remove meat and set aside.
Sauté the aromatics
In the same pot, add diced onion and cook until softened, about 5 minutes. Add minced garlic, scotch bonnet pepper, allspice, and thyme. Cook for another 2 minutes until fragrant.
Build the base
Return the browned meat to the pot. Add bay leaf and pour in beef broth, making sure to scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to low and simmer covered for 1 hour and 30 minutes.
Add coconut milk and vegetables
Stir in coconut milk and add cubed sweet potatoes. Continue simmering for another 45 minutes until meat is tender and sweet potatoes are cooked through.
Finish with okra
Add sliced okra to the pot and cook for an additional 10-15 minutes. If you prefer a thicker soup, mix cassava flour with a little cold water to make a slurry and stir into the soup.
Season and serve
Remove bay leaf and taste for seasoning, adjusting salt and pepper as needed. Ladle into bowls and garnish with chopped green onions. Serve hot with crusty bread or rice.

Nutritions

  • Calories

    285 kcal

    Energy

    1193 kJ

    Protein

    24 g

    Fat

    16 g

    Carbohydrates

    12 g

    Fiber

    3 g

    Sugars

    6 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Seafood version: Replace meat with a mix of shrimp, crab, and firm fish, reducing cooking time significantly.

  2. Vegetarian option: Use vegetable broth and add extra vegetables like plantains, yuca, and beans for protein.

  3. Trinidadian style: Add dumplings made from flour and water during the last 20 minutes of cooking.

  4. Spicier version: Keep some seeds in the scotch bonnet pepper or add a dash of hot sauce before serving.

FAQ

Absolutely! You can reduce or omit the scotch bonnet pepper entirely. For mild heat, use just a tiny piece or substitute with a milder pepper like jalapeño.
Habanero peppers are the closest substitute, or you can use jalapeños for less heat. Caribbean hot sauce can also work as a substitute.
Yes! Brown the meat and sauté aromatics first, then transfer everything to a slow cooker. Cook on low for 6-7 hours, adding okra in the last 30 minutes.
Traditional pepper pot soup has a medium consistency – not too thick, not too thin. The coconut milk and optional cassava flour help achieve the right texture.
Cut the meat into 2-inch cubes for the best texture. Smaller pieces may fall apart during the long cooking time, while larger pieces won’t cook evenly.