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Triple Threat - Pepper Pot Soup

I’ve had the taste of a few almost-chilly days lately, and it’s bringing out my hibernation side . Perhaps that’s why I like Game of Thrones so much. Winter is always coming.

It’s the pushme-pullyou that we like isn’t it? When it’s hot, we dream of cold things and when it gets chilly, I dream of hot soup. And this is a bit hot on two levels. Not hot enough to bother you, but a nice warming spice in a three-meat soup. Triple Threat.


1 pound Ham (traditionally tripe, but no thanks)

6-8 slices bacon, diced

1 medium red onion, chopped

3 stalks celery with leaves, chopped

1 bunch fresh parsley, chopped

5 long hot peppers

2 green bell peppers, diced

3-4 cloves garlic, sliced

2 quarts beef stock

1 teaspoon dried thyme

1 teaspoon dried marjoram

1 teaspoon ground cloves

2 bay leaves

2 large carrots, diced

6-8 chicken thighs, skin removed

hot chili oil or Momfuku Chili Crunch (Do it!)

4 tablespoons butter (optional)

4 tablespoons all-purpose flour (optional)

Saltt & pepper (possible0


Preheat the oven to 375.

In a 13x9” pan with side, place the thighs and brush each one with the chili oil/chili crunch.

Bake for 50-60 minutes, depending on the size of your thighs :)

Meanwhile, in a Dutch oven, saute the bacon until clear. Add the onion, celery, hot peppers, garlic, parsley, and green peppers; saute until tender.

Stir in beef stock, thyme, marjoram, cloves, Bay leaves, carrots and ham. Bring the pot to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.

While that’s cooking, and after the chicken is done, let it cool enough to be handled.

Pull the chicken apart and add to the soup, mix.

Many of the pepper pot recipes I’ve tried add a roux, but I don’t. It’s hearty enough on its own and doesn’t really need it. But for those who choose:

Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit.

The roux will change the depth of the seasoning and you may need to add more, as well as salt and pepper. With the bacon and ham, and hot peppers, I never add salt and pepper at the beginning.

Stock up on soup stuff - this is a good one. And remember, Winter is Coming.

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