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    You are in: Home / Recipes / Caribbean Pepper Pot Soup Recipe
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    Caribbean Pepper Pot Soup

    Caribbean Pepper Pot Soup. Photo by justcallmetoni

    1/1 Photo of Caribbean Pepper Pot Soup

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    15 mins

    8 hrs

    Sue Lau's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook onions in oil in a skillet until tender.
    2. 2
      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. 3
      Stir to mix well.
    4. 4
      Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
    5. 5
      Add coconut milk and stir well.
    6. 6
      Set crockpot to high and cook for 15-20 minutes more.
    7. 7
      Garnish with cilantro before serving.

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    Ratings & Reviews:

    • on November 15, 2011

      45

      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!

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    • on September 16, 2008

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Caribbean Pepper Pot Soup

    Serving Size: 1 (434 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 324.0
     
    Calories from Fat 165
    51%
    Total Fat 18.3 g
    28%
    Saturated Fat 13.5 g
    67%
    Cholesterol 0.0 mg
    0%
    Sodium 678.2 mg
    28%
    Total Carbohydrate 37.5 g
    12%
    Dietary Fiber 9.2 g
    36%
    Sugars 9.5 g
    38%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    vegetable stock

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