Pepperpot Soup

Add as many chillies as you dare to Rusty Lee's appropriately named Caribbean soup, hearty enough to make a meal on its own
Pepperpot Soup
  • Rating:
  • Serves: 4
  • Cook Time: 2 hours 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 225 g dried kidney beans
  • 1 tsp fresh or dried thyme, leaves only
  • 2 tsp salt
  • 2-3 chillies, chopped
  • 1 cube of beef stock
  • 450 g beef shin
  • 450 g yams
  • 450 g sweet potatoes
  • 125 g pumpkin
  • 125 g spinach leaves
  • 2 tomatoes, diced
  • 1 clove garlic, crushed
  • 1 tsp black pepper
  • 1 medium onion, chopped

For the dumplings

  • 250 g plain flour
  • 125 g cornmeal
  • 1/2 tsp salt
  • water, to bind
  • 2 tsp butter

Tips and Suggestions

To save time, you could replace the dried beans with two 400g cans of kidney beans.


1. In a large pot combine the kidney beans, thyme, salt, one of the chopped chillies, the crumbled beef stock cube and 2.3 litres of water. Bring to a boil and cook for 1½ hours.

2. Meanwhile, to make the dumplings, combine the flours and salt in a bowl and rub in the butter so that the mixture resembles breadcrumbs. Add enough water to bind the mixture into a light dough. Roll into little balls, then flatten them between your hands. Set aside.

3. Dice the beef and season it with 1 teaspoon of salt. When the beans are ready, add the meat and continue cooking for 30 minutes.

4. Meanwhile, peel the yams and sweet potatoes and cut them into cubes. When the meat has been cooking for 30 minutes, add them along with the onions to the pot and simmer for 3-4 minutes. At this stage, you could add some more water (around 500ml) if required.

5. Put the dumplings in the pot and cook for a further 5-6 minutes.

6. Add the pumpkin, black pepper and the remaining chilli and continue cooking for 5-6 minutes. Then add the spinach, tomatoes and garlic and cook for a final 5 minutes. Allow the soup to cool a little before serving.

Rate This Recipe