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Title: Christi's Corned Beef Pepper Pot Soup
Categories: Beef, Squash, Soups, Sausage, Chilies
Yield: 4 Servings

1 Link Italian hot sausage
1/4 lb Corned beef; in one piece
1 lg Onion, chopped
4 Scallions; chopped
1 Bay leaf
2 Sprigs fresh thyme
1/2 Scotch bonnet
+=OR=+
1 Hot chile; seeded, minced
+=OR=+
Hot red pepper flakes
+=OR=+
Cayenne pepper
1 1/2 ts Whole allspice
1/2 ts Whole black peppercorns
6 c Beef stock
2 c Shredded callaloo, spinach,
Mustard or other greens
1 md Carrot; peeled, diced
1/2 lb Yucca; peeled, diced
3/4 c Diced chayote or yellow
- squash
Salt

Dice the sausage, place it in a 3- to 4-quart saucepan and
cook over medium heat until lightly browned. Dice the
corned beef, add it and continue to cook a few minutes.
Add the onion, scallions, bay leaf and thyme, and continue
to cook until the onion is tender. Stir in the hot chili
or pepper.

In a mortar or spice grinder, crush the allspice and
peppercorns and add them to the pot. Stir, then add the
stock. Bring to a simmer, and add the greens. Cook for 20
minutes.

Add the carrot, yucca and squash and cook about 10 minutes
longer. Taste, adjust the amount of pepper if necessary
and season with salt. Remove the bay leaf and thyme before
serving.

From: Christi Wilson

FROM: Jim Weller; Chile-heads List - 13 Mar 2001

Uncle Dirty Dave's Archives

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