jamaican

Pepperpot Soup with Beef and Spinach

Name: Pepperpot Soup with Beef and Spinach
Yield: 1 serving
Cuisine: jamaican
Ingredients: 180 g beef stew meat, trimmed; 120 g spinach, chopped; 80 g onion, diced; 20 g tomato paste; 10 g vegetable oil; 2 g fresh thyme; 1 g ground allspice; 500 g water; 2 g salt; 1 g black pepper

This simmered dish pairs beef stew meat, trimmed with spinach, chopped, onion, diced and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

17 g Carbohydrates

37 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

180g beef stew meat, trimmed 450 kcal
120g spinach, chopped 28 kcal
80g onion, diced 32 kcal
20g tomato paste 16 kcal
10g vegetable oil 88 kcal
2g fresh thyme 2 kcal
1g ground allspice 3 kcal
500g water 0 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

beef stew meatground allspicesaltblack pepper
Season beef with salt, black pepper, and allspice.
beef stew meatvegetable oil
Heat oil in a saucepan over medium-high heat. Brown beef 4-5 minutes, stirring to color the edges.
oniontomato paste
Add onion and cook 2 minutes. Stir in tomato paste for 30 seconds.
beef stew meatfresh thymewater
Pour in water and add thyme. Bring to a boil, then reduce to a simmer for 25-30 minutes until beef is tender.
spinachsaltblack pepper
Add spinach and simmer 2-3 minutes until wilted. Taste and adjust salt and pepper.
Serve hot as a hearty single-bowl meal.