West Indian Pepper Pot Soup Recipe

Name: West Indian Pepper Pot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 link Italian hot sausage; 1/4 pound corned beef in one piece; 1 large onion, chopped; 4 scallions, chopped; 1 bay leaf; 2 sprigs fresh thyme; 1/2 Scotch bonnet pepper or other small hot chili, seeded and minced, or hot red pepper flakes or cayenne pepper to taste; 1 1/2 teaspoons whole allspice; 1/2 teaspoon whole black peppercorns; 6 cups beef stock; 2 cups shredded callaloo, spinach, mustard greens or other greens; 1 medium-size carrot, peeled and diced; 1/2 pound yuca, peeled and diced; 3/4 cup diced chayote or yellow squash; Salt to taste

Servings: persons

1 link Italian hot sausage
1/4 pound corned beef in one piece
1 large onion, chopped
4 scallions, chopped
1 bay leaf
2 sprigs fresh thyme
1/2 Scotch bonnet pepper or other small hot chili, seeded and minced, or hot red pepper flakes or cayenne pepper to taste
1 1/2 teaspoons whole allspice
1/2 teaspoon whole black peppercorns
6 cups beef stock
2 cups shredded callaloo, spinach, mustard greens or other greens
1 medium-size carrot, peeled and diced
1/2 pound yuca, peeled and diced
3/4 cup diced chayote or yellow squash
Salt to taste

1
Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned.
2
Dice the corned beef, add it and continue to cook a few minutes.
3
Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender.
4
Stir in the hot chili or pepper.
5
In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot.
6
Stir, then add the stock.
7
Bring to a simmer, and add the greens.
8
Cook for 20 minutes.
9
Add the carrot, yuca and squash and cook about 10 minutes longer.
10
Taste, adjust the amount of pepper if necessary and season with salt.
11
Remove the bay leaf and thyme before serving.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 link Italian hot sausage, 1/4 pound corned beef in one piece, 1 large onion, chopped, 4 scallions, chopped, and more.

Yes, West Indian Pepper Pot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

West Indian Pepper Pot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions