Pepper Pot Soup
A hearty, flavorful stew combining tender beef, greens, yams, and aromatic herbs, perfect for comforting family dinners or cold weather gatherings.
Ingredients
- 2 lb. stewing beef, cut into 1-inch cubes
- 1/2 lb. salt beef or pork, diced ⓘ
- 2 qt. water ⓘ
- 10 oz. frozen okra, thawed and chopped in 1/2-inch pieces ⓘ
- 2 small green peppers, seeded and chopped ⓘ
- 20 oz. frozen chopped spinach, thawed
- 2 scallions, chopped ⓘ
- 1 lb. yams, pared and cut in 1/2-inch chunks ⓘ
- 1/2 tsp. dried thyme ⓘ
- 1 clove garlic, finely chopped
Instructions
- Cook all the meat, partially covered, in 2 quarts of water over low heat for about 1 hour, skimming the surface occasionally.
- Add okra, green pepper, spinach, and scallions and simmer for 15 minutes.
- Add yams, thyme, garlic, salt, and pepper.
- Cook until yams are cooked, about 30 minutes.
- If too thick, add more water.
Tips & Substitutions
For a richer flavor, consider marinating the beef in spices or vinegar beforehand. You can substitute the yams with sweet potatoes for a slightly different taste. If you're looking for a lighter option, swap out the salt beef with a leaner protein. Adding a splash of hot sauce can also elevate the soup's heat, similar to what you might find in a spicy chili like Just Like Steak And Shake Chili.
Serving Suggestions
Serve Pepper Pot Soup hot, garnished with fresh herbs for extra flavor. Accompany it with crusty bread or cornbread to soak up the delicious broth. This hearty soup pairs beautifully with a side salad or can be enjoyed as a main dish on its own. For a complete meal, consider serving it alongside Kima (Hamburger Special From Pakistan) for a delightful fusion of flavors.
Storage & Reheating
Leftover Pepper Pot Soup can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stovetop over medium heat, adding extra water if necessary to achieve your desired consistency. For longer storage, freeze individual portions, which can last up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Pepper Pot Soup contains roughly 216 calories, with 10g protein, 50g carbohydrates, and 1g fat. It is an excellent source of vitamin C (709% of the Daily Value), iron (48% of the Daily Value), and dietary fiber (33% of the Daily Value). Note that it is relatively high in sodium, at 907mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the meat first for added flavor, then combine all the ingredients in the slow cooker and cook on low for 6-8 hours. This method allows the flavors to meld beautifully, resulting in a comforting meal.
What can I use instead of okra?
If you don't have okra on hand, you can replace it with green beans or zucchini for a similar texture. Both options will give a nice crunch to the soup. Alternatively, you can simply omit it if you prefer a smoother consistency.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Just make sure to cool it completely before transferring it to freezer-safe containers. When you're ready to enjoy it, thaw in the refrigerator overnight and reheat on the stovetop, adding a little water if needed to restore the original consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).