Spicy Caribbean Pepper Pot Soup Recipe

Craving something bold and warming? Look no further than this Caribbean Pepper Pot Soup (Spicy Meat & Veggie Soup). This international soup features a delightful blend of spices and ingredients that will transport your taste buds straight to the tropics. It’s a specialty soup that combines hearty meats and fresh vegetables, making it a must-try for anyone seeking comfort and flavor all in one bowl.

This recipe brings together a vibrant mix of flavors and textures, ensuring that every spoonful is a delightful experience. With a hint of spice and aromatic herbs, this soup is not just a meal; it’s a celebration of Caribbean cuisine. Perfect for any occasion, it’s sure to impress your friends and family.

Delicious and Hearty Spicy Caribbean Pepper Pot Soup

A steaming bowl of spicy Caribbean Pepper Pot Soup with meat, vegetables, and garnished with green onions, set against a tropical backdrop.

This Caribbean Pepper Pot Soup is a savory blend of succulent meats, fresh vegetables, and a rich, spicy broth that delivers warmth and depth of flavor. Each bowl promises a delightful kick with every taste, perfect for spice lovers.

Ingredients

1 lb beef stew meat, cut into cubes
1/2 lb pork shoulder, cut into cubes
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
2 medium tomatoes, diced
4 cups beef broth
2 cups water
1/2 teaspoon allspice
1 teaspoon thyme
2 Scotch bonnet peppers (whole, for flavor)
2 cups diced sweet potatoes
1 cup corn kernels (fresh or frozen)
Salt and pepper to taste
Chopped green onions for garnish

Instructions

Sear the Meat: In a large pot, heat the vegetable oil over medium heat. Add the beef and pork cubes, and sear until browned on all sides. Remove the meat and set aside.
Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté until fragrant and translucent, about 3-4 minutes.
Combine Ingredients: Add the bell pepper, tomatoes, seared meat, beef broth, and water to the pot. Stir in the allspice, thyme, and whole Scotch bonnet peppers. Bring to a boil.
Simmer: Reduce the heat to low, cover, and let simmer for about 1 hour, or until the meat is tender.
Add Vegetables: Stir in the sweet potatoes and corn, and continue to simmer for an additional 20-30 minutes, or until the sweet potatoes are cooked through.
Season and Serve: Remove the Scotch bonnet peppers before serving. Season the soup with salt and pepper to taste. Ladle into bowls and garnish with chopped green onions.