Quick Pepperpot Soup

Jamaican pepperpot soup is usually a long-simmered preparation made with tough cuts of meat and vegetables.



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


  • 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.
  • 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.


Per serving:
240 calories
10 g fat
5 g sat
20 g carbohydrates
1 g total sugars
18 g protein
4 g fiber

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