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Caribbean Pepper Pot Soup

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
2 onions, finely chopped
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons chili powder
1 scotch bonnet peppers or 1 habanero pepper, seeded and minced
1 teaspoon whole coriander seed
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon brown sugar
4 4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced
1 (16 ounce) can kidney beans, rinsed and drained
1 (28 ounce) can whole tomatoes, chopped,including juice
4 cups vegetable stock or 4 cups chicken stock

Nutritional information

324
Calories
165 g
Calories From Fat
18.4 g
Total Fat
13.6 g
Saturated Fat
0 mg
Cholesterol
678.2 mg
Sodium
37.5g
Carbs
9.2 g
Dietary Fiber
9.6 g
Sugars
8.6 g
Protein
434 g
Serving Size

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Caribbean Pepper Pot Soup

Features:
    Cuisine:

    Must echo justcallmetoni: hot, hot hot! A few changes: used sweet potato instead of squash and made this on the stovetop, simmering, covered, for about an hour. I only added the kidney beans towards the end of the cooking time so they wouldn't get mushy (personal preference!). used one seeded and minced fresh red habanero pepper, and omitted the chili powder since I only have the extra hot variety. I'm very glad that I did, since the one habanero was enough to make this so, very, very, hot indeed! Next time I'll definitely use only half a habanero or choose a milder pepper - but there will absolutely be a next time as the sweet/spicy/tomatoey/creamy combo is one of my favourites! Thank you Sue!

    • 515 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Caribbean Pepper Pot Soup,A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs.,Must echo justcallmetoni: hot, hot hot! A few changes: used sweet potato instead of squash and made this on the stovetop, simmering, covered, for about an hour. I only added the kidney beans towards the end of the cooking time so they wouldn’t get mushy (personal preference!). used one seeded and minced fresh red habanero pepper, and omitted the chili powder since I only have the extra hot variety. I’m very glad that I did, since the one habanero was enough to make this so, very, very, hot indeed! Next time I’ll definitely use only half a habanero or choose a milder pepper – but there will absolutely be a next time as the sweet/spicy/tomatoey/creamy combo is one of my favourites! Thank you Sue!,Must echo justcallmetoni: hot, hot hot! A few changes: used sweet potato instead of squash and made this on the stovetop, simmering, covered, for about an hour. I only added the kidney beans towards the end of the cooking time so they wouldn’t get mushy (personal preference!). used one seeded and minced fresh red habanero pepper, and omitted the chili powder since I only have the extra hot variety. I’m very glad that I did, since the one habanero was enough to make this so, very, very, hot indeed! Next time I’ll definitely use only half a habanero or choose a milder pepper – but there will absolutely be a next time as the sweet/spicy/tomatoey/creamy combo is one of my favourites! Thank you Sue!


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    Steps

    1
    Done

    Cook Onions in Oil in a Skillet Until Tender.

    2
    Done

    Place Onions in Crockpot Along With Garlic, Ginger, Chili Powder, Scotch Bonnet, Coriander, Celery Seeds, Salt, Pepper, Sugar, Squash (or Carrots), Kidney Beans, Tomatoes and Stock.

    3
    Done

    Stir to Mix Well.

    4
    Done

    Cover and Cook on Low For 8-10 Hours or on High For 4-6 Hours or Until Vegetables Are Tender.

    5
    Done

    Add Coconut Milk and Stir Well.

    6
    Done

    Set Crockpot to High and Cook For 15-20 Minutes More.

    7
    Done

    Garnish With Cilantro Before Serving.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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