Jamaican Pepperpot Soup

Unbelievably hearty, almost like a stew, and very tasty!

YIELD: 6 servings

INGREDIENTS:

• 1/2 pound bacon, diced
• 2 pounds boneless beef round or chuck, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cups water
• 1 cup canned beef broth
• 2 packages (10 ounces each) frozen chopped spinach
• 1/2 teaspoon dried thyme
• 1 green pepper, diced
• 1 can (14 1/2 ounces) sliced tomatoes
• 1 bay leaf
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon hot sauce (or to taste)
• 1 package (10 ounces) frozen sliced okra, thawed
• 3 tablespoons butter
• 1/2 cup heavy cream
• Paprika

INSTRUCTIONS:

1.  Place the bacon, beef cubes, onion, water, and beef broth in a large, heavy soup pot. Bring to a boil, turn the burner to low, and let the mixture simmer for 1 hour.
2.  Add the spinach, thyme, green pepper, tomatoes, bay leaf, salt, pepper, and hot sauce. Let it simmer for another 30 minutes.
3.  Saute the okra in the butter over the lowest heat for about 5 minutes, then add to the soup, and simmer just 10 minutes more.
4.  Just before serving, stir in the cream and sprinkle just a touch of paprika on each serving.

PER SERVING:

•  16 grams of carbohydrates and 5 grams of fiber, for a total of 11 grams of usable carbs and 49 grams of protein.