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easy jamaican pepperpot soup recipe: Quick Family Dinner

This quick Jamaican-inspired pepperpot soup combines seasoned ground beef, sweet potato, carrots, beans, spinach, coconut milk, and a warmly spiced broth. It is a practical weeknight version with family-friendly heat that you can easily adjust.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 tablespoon vegetable oil 15 mL
  • 1 pound lean ground beef 454 g
  • 1 small yellow onion diced, about 1 cup (150 g)
  • 1 green bell pepper diced, about 1 cup (150 g)
  • 3 scallions thinly sliced, about 1/2 cup (50 g)
  • 3 garlic cloves minced (9 g)
  • 2 teaspoons Jamaican jerk seasoning 6 g
  • 1 teaspoon dried thyme 1 g, or 1 tablespoon fresh thyme leaves (3 g)
  • 1/2 teaspoon ground allspice 1 g
  • 6 cups low-sodium beef or chicken broth 1.4 L
  • 1 can full-fat coconut milk 13.5 ounces (400 mL)
  • 1 large sweet potato peeled and cut into 1/2-inch cubes, about 1 pound (450 g)
  • 2 medium carrots sliced, about 1 cup (130 g)
  • 1 can red kidney beans 15.5 ounces (425 g), drained and rinsed
  • 1 whole Scotch bonnet pepper or habanero pepper optional
  • 5 ounces baby spinach roughly chopped (140 g), or an equal weight of chopped callaloo if available
  • 1 teaspoon kosher salt 6 g, plus more to taste as needed
  • 1 tablespoon fresh lime juice 15 mL

Instructions

  • Heat the oil in a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it up with a spoon, until no pink remains. Spoon off excess fat if needed.
  • Add the onion, bell pepper, scallions, and garlic. Cook for 3 to 4 minutes, stirring often, until the vegetables begin to soften.
  • Stir in the jerk seasoning, thyme, and allspice. Cook for 30 seconds, just until fragrant.
  • Pour in the broth and coconut milk. Add the sweet potato, carrots, kidney beans, whole Scotch bonnet or habanero if using, and salt. Bring the soup to a gentle boil.
  • Reduce the heat to maintain a steady simmer. Cover partially and cook for 15 to 18 minutes, until the sweet potato and carrots are tender.
  • Remove and discard the whole hot pepper. Stir in the spinach and cook for 2 to 3 minutes, until wilted. Stir in the lime juice, then taste and add more salt if needed.
  • Ladle into bowls and serve hot. Offer hot sauce at the table for family members who want more heat.