Jamaican Pepper Pot Soup

Name: Jamaican Pepper Pot Soup
Yield: 6
Ingredients: 2 lbs of stewing beef, cut into 1 inch cubes; 2 cups beef stock; 2 large onions; 1 large chunk of ginger, peeled and cut into matchsticks; 2 bay leaves; 5 allspice berries; kosher salt and black pepper to taste; 1 stick cinnamon; 4 clove; 1 scotch bonnet pepper, seeded and minced; 2 cups coconut milk; 3 large sprigs thyme; 2 sweet potatoes, peeled and cut into large chunks; 4 large new potatoes, peeled and cut into large chunks; 1/4 lb kale, stems removed and chopped

Ingredients

2 lbs of stewing beef, cut into 1 inch cubes
2 cups beef stock
2 large onions
1 large chunk of ginger, peeled and cut into matchsticks
2 bay leaves
5 allspice berries
kosher salt and black pepper to taste
1 stick cinnamon
4 clove
1 scotch bonnet pepper, seeded and minced
2 cups coconut milk
3 large sprigs thyme
2 sweet potatoes, peeled and cut into large chunks
4 large new potatoes, peeled and cut into large chunks
1/4 lb kale, stems removed and chopped

This is a spicy soup that has origins that go all the way back to Africa. This version is made with stewing beef.

Directions:

Put the first nine ingredients in a large pot then season with salt and pepper.
Bring to a boil the reduce heat to a simmer for 30 minutes uncovered. Slim off any residue that comes to the surface.
Add the chili, coconut milk and thyme then cook for 1 hour.
Add the potatoes and cook for another 1/2 hour.
Add the kale and simmer for 10 minutes.
Serve with crusty bread.