Caribbean Pepper Pot Soup Slow cooker soup. A meal in itself.
| 1 | tbsp oil |
| 2 | onions, finely chopped |
| 1 | tbsp ginger root, minced |
| 2 | tbsp chili powder |
| 1 | chili pepper |
| 1 | tsp whole coriander seeds |
| 1 | tsp celery seeds |
| 1 | tsp salt |
| 1 | tbsp brown sugar |
| 4 | cups acorn squash, peeled and diced |
| 2 | cups kidney beans, rinsed and drained |
| 3 | cups canned tomatoes |
| 4 | cups chicken stock |
| 1 3/4 | cup coconut milk |
- In large skillet, heal oil over med heat. Add onions until soft. Add garlic, ginger, chili powder, chili pepper, coriander, celery seeds, salt and pepper, and cook for 1 minute. Add sugar and stir to combine. Add squash, beans, tomatoes and stock.
- Transfer to slow cooker. Cover and cook on low for 8 to 10 hours, until vegetables are tender.
- Add coconut milk. Cover and cook on high for another 15 to 20 min, until heated through. Garnish with parsley or cilantro.
Beans, Vegetables, Soup, Caribbean
| Nutrition Facts | ||||||
Serving Size 253.6g |
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Amount Per Serving |
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Calories 242 Calories from Fat
94 |
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% Daily Value* |
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Total Fat
10.5g 16%
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Saturated Fat
7.7g 38%
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Cholesterol
0mg 0%
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Sodium
714mg 30%
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Total Carbohydrates
30.9g 10%
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Dietary Fiber
7.3g 29%
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Sugars
4.7g |
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Protein
9.2g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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