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."
 
Download
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:
8hrs 15mins
Ingredients:
17
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Cook onions in oil in a skillet until tender.
  • 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.
  • Stir to mix well.
  • Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
  • Add coconut milk and stir well.
  • Set crockpot to high and cook for 15-20 minutes more.
  • Garnish with cilantro before serving.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Must echo justcallmetoni: hot, hot hot! A few changes: I 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!). I 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!
     
  2. Hot, hot, hot. I was bold enough to prepare this soup using a red jalapeno for the habanero with the seeds intact. Talk about fiery. The coconut milk was the perfect balance and much needed. The soup was delicious and I enjoyed the little bites of flavor from the seeds in the sauce. (Make sure you stir so they are distributed.) I did reduce the broth to three cups as it seemed enough as I was filling the slow cooker and think it was the right decision for me. Next time I might even add an extra can of beans to make this a little more filling. Thanks!
     
  3. Very good, but spicy...its definitely warms you up. Next time I will probably only use half a habanero pepper. I subbed garbanzo beans instead of kidneys which was a good choice.
     
  4. I have several recipes for pepper pot soup in my cookbook, and this is the first one I tried (I am partial to anything using a crockpot!). I used acorn squash (and a few carrots)and 2 jalapenos. This is spicy and sweet-very interesting! Thanks Sue for another great recipe!
     
Advertisement

Tweaks

  1. Must echo justcallmetoni: hot, hot hot! A few changes: I 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!). I 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!
     
  2. Very good, but spicy...its definitely warms you up. Next time I will probably only use half a habanero pepper. I subbed garbanzo beans instead of kidneys which was a good choice.
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes