Caribbean Pepper Pot Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp vegetable oil 2 onions, finely chopped 4 stalks celery, peeled and thinly sliced 4 cloves garlic, minced 1 tbsp minced ginger root 2 tbsp chili powder 1 tsp whole coriander seeds, crushed 1 tsp salt 1 tsp cracked black peppercorns 1 tbsp packed brown sugar 4 cups acorn or butternut squash, peeled and cut into 1/2 inch cubes, or 4 cups carrots, peeled and thinly sliced 1 14 oz. can kidney beans, rinsed and drained 1 28 oz. can tomatoes, including juice, chopped 4 cups vegetable stock 1 green bell pepper, diced 1/2 to 1 chili pepper, preferably Scotch bonnet, finely chopped 1 14 oz. can coconut milk finely chopped parsley or cilantro (optional)
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Directions: |
Directions:In a large skillet, heat oil over medium heat. Add onions and celery and cook, stirring, until softened, about 5 minutes.
Add garlic, ginger root, chili powder, coriander seeds, salt and peppercorns and cook, stirring for 1 minute.
Add sugar and stir to combine.
Add squash or carrots, kidney beans, tomatoes and juice and stock.
Transfer to a slow cooker stoneware. Cover and cook on low for 8-10 hours or on high for 4-5 hours until vegetables are tender.
Add green pepper, chili pepper and coconut milk.
Cover and cook on high for another 15-20 minutes, until heated through.
Garnish with parsley or cilantro, if using |
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