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Jamaican Pepper Pot Soup with Okra

Elina James
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Soups
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 1 lb beef (stew meat, short ribs, or oxtail) or a mix of meats
  • 8 cups water or beef/chicken broth
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2–3 Scotch bonnet peppers (whole for less heat, chopped for more)
  • 1–2 cups okra, sliced
  • 2 medium carrots, diced
  • 2 stalks celery, chopped
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon dried thyme or 2 sprigs fresh thyme
  • 1 teaspoon allspice (pimento)
  • 2 cups callaloo or spinach (optional)
  • Salt and black pepper, to taste
  • 1 lime or lemon, for serving

Instructions
 

  • Step 1: Brown the Meat : Heat vegetable oil in a large pot over medium heat. Brown the beef on all sides for added flavor. Remove and set aside.
  • Step 2: Sauté Aromatics : In the same pot, sauté onions and garlic until fragrant and soft, about 3–4 minutes. Add Scotch bonnet pepper and thyme, stirring briefly.
  • Step 3: Add Broth and Meat : Return the browned meat to the pot. Add water or broth and allspice. Bring to a boil. Reduce heat and simmer for 45–50 minutes until meat is tender.
  • Step 4: Add Vegetables : Add carrots, celery, potatoes, and okra. Simmer for 15–20 minutes until vegetables are tender but still vibrant.
  • Step 5: Add Greens and Adjust Seasoning : Stir in callaloo or spinach if using. Add salt and black pepper to taste.
  • Step 6: Serve : Ladle soup into bowls. Squeeze fresh lime or lemon juice over the top before serving.