Try this West Indian Pepper Pot Soup recipe, or contribute your own.
Suggest a better description* or other small hot chili, seeded and minced, or hot 1. Dice the sausage, place it in a 3-4 quart saucepan and cook over med. heat until lightly browned. Dice the corned beef. add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme and continue to cook until the onion is tender. Stir in the hot chili or pepper. 2. In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes. 3. Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving Recipe by: Brenda Pittsley
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Serving Size: 1 Serving (1119g) | ||
Recipe Makes: 6 | ||
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Calories: 297 | ||
Calories from Fat: 115 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 2544.3mg | 88 % | |
Potassium 2165.8mg | 57 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 17g | ||
Protein 28.5g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 297
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