Food Network: Pepperpot Soup

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Pepperpot Soup
Recipe courtesy Cheryl Smith

Ingredients
1/2 pound callaloo, washed and chopped fine
1/2 pound kale, washed and chopped fine
1/2 pound corned beef, cut into 1/2-inch cubes
12 cups water
2 cups coconut milk, unsweetened
1/2 pound yellow sweet potatoes, peeled and diced
1/2 pound Yukon Gold potatoes, peeled and diced
2 scallions, chopped
2 thyme sprigs
1 Scotch bonnet pepper, trimmed but whole
Freshly ground black pepper

Salt

Directions
Put the callaloo, kale, and beef in stockpot, cover
with the water, and bring to a boil. Reduce to a simmer and cook until the beef is
tender, about 1 hour.
To the callaloo mixture, add the coconut milk, sweet potatoes, potatoes,
scallions, thyme, Scotch bonnet, and freshly ground pepper. Bring back to a simmer
for 1/2 hour more. Season at the end with the salt, to taste.

Directions