Caribbean Pepper Pot Soup

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* Exported from MasterCook *

 

Caribbean Pepper Pot Soup

 

Recipe By :The 150 Best Slow Cooker Recipes: Judith Finlayson

Serving Size : 6 Preparation Time :0:00

Categories : 150 Best Slow Cooker Recipes Soups & Stews

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

2 onions -- finely chopped

3 cloves garlic -- minced

1 tablespoon minced ginger root

2 tablespoons chili powder

1/2 chili pepper (scotch bonnet) -- finely chopped

1 teaspoon coriander seed (whole)

1 teaspoon celery seed

1 teaspoon salt

1 teaspoon cracked black pepper

1 tablespoon packed brown sugar

4 cups acorn or butternut squash cubes -- (1/2-inch)

19 ounces canned kidney beans -- drained and rinsed (or 2 cups

cooked beans of choice)

28 ounces canned tomatoes with juice -- chopped

4 cups vegetable stock or vegetarian " chicken "

stock

14 ounces coconut milk -- unsweetened

finely chopped cilantro or parsley -- optional

garnish

 

In a large skillet, heat oil over medium heat. Add onions and cook until soft.

Add garlic, gingerroot, chili powder, chili pepper, coriander seed, celery seed,

salt and pepper. Cook, stirring, for 1 minute. Add sugar and stir to combine.

Add squash, beans, tomatoes and stock.

 

Transfer to slow cooker stoneware. Cover and cook un vegetables are tender: LOW

for 8 to 10 hrs; HIGH for 4 to 5 hrs.

 

Add coconut milk. Cover and cook on HIGH for another 15 to 20 minutes, until

heated through. Garnish with cilantro or parsley.

 

With regular COCONUT MILK: 440 Calories; 22g Fat (42.0% calories from fat); 13g

Protein; 54g Carbohydrate; with LIGHT coconut milk 327 Calories; 10g Fat (24.5%

calories from fat); 13g Protein; 53g Carbohydrate

 

MAKE AHEAD through step 2. Reheat the soup; add the coconut milk, and finish as

directed in step 3.

 

Cuisine:

" Vegetarian "

S(Mailing Lists):

" "

 

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Per Serving (excluding unknown items): 439 Calories; 22g Fat (42.1% calories

from fat); 13g Protein; 54g Carbohydrate; 13g Dietary Fiber; 2mg Cholesterol;

1981mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0

Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Finlayson particularly likes " the way the sweetness of the brown sugar

and the coconut milk combines with the heat of the chilies. "

 

Posted to Veg-Recipes

Nutr. Assoc. : 0 0 0 0 0 2607 415 0 0 0 0 4644 0 2470 27237 0 2130706543 0