Recipe of Pepper Pot Soup

Ingredients

• 1 pound beef stew meat, cubed
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, sliced
• 2 potatoes, diced
• 1 bell pepper, diced
• 2-3 hot peppers (such as jalapeños), finely chopped (adjust to your spice preference)
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• 8 cups beef broth
• 2 cups fresh spinach, chopped
• 2 tablespoons cornstarch (optional, for thickening)

Directions

1. 1

   Heat the vegetable oil in a large soup pot over medium-high heat. Add the cubed beef and brown it on all sides. Remove the beef and set it aside.

2. 2

   In the same pot, add the diced onion, minced garlic, chopped celery, sliced carrots, diced potatoes, and diced bell pepper. Sauté for a few minutes until the vegetables start to soften.

3. 3

   Return the browned beef to the pot, and add the chopped hot peppers for some heat. If you prefer a milder soup, use fewer hot peppers.

4. 4

   Season the mixture with dried thyme, dried marjoram, dried parsley, salt, and black pepper. Stir to coat everything evenly.

5. 5

   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and let it cook for about 30-40 minutes or until the beef and vegetables are tender.

6. 6

   If you prefer a thicker soup, mix 2 tablespoons of cornstarch with a small amount of water to create a slurry. Stir the slurry into the soup and simmer for a few more minutes until it thickens.

7. 7

   Just before serving, stir in the chopped fresh spinach and let it wilt into the soup.

8. 8

   Taste and adjust the seasoning if needed. Serve your Pepper Pot Soup hot and enjoy a taste of American history!