Pepperpot Soup

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Easy

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.


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