2poundslean stewing beef (I used bonelss short ribs)
4clovesgarlic, minced
3sweet potatoes, peeled and cut into 1-inch squares
2onions, finel chopped
4cupsbeef stock
1cupwater
¼cuptomato paste
1teaspoondried thyme
1teaspoonsalt
½teaspoonground black pepper
1red bell pepper, diced
1green bell pepper, siced
1teaspoonhot pepper sauce
Instructions
In a large nonstick skillet, heat oil over medium-high heat. Add beef cubes and cook, until meat is browned on all sides, 5 to 8 minutes. With a slotted spoon, transfer meat to your slow cooker.
I used my Ninja 3-in-1 cooker so I could brown the meat and then slow cook the soup all in the same pan. A 6 to 7-Quart slow cooker should work.
Add the garlic, sweet potatoes, onions, stock, water, tomato paste, thyme, salt and pepper. Stir to combine.
Cover and cook on LOW for 7 to 9 hours (or on HIGH for 3-½ to 5 hours), or until the vegetables and beef are tender.
About 20 minutes before serving time, increase the slow cooker to HIGH. Stir in the red pepper, green pepper and hot pepper sauce. Cover and cook for 20 minutes.
Note: If the soup is ready before you are, reduce the slow cooker temperature to WARM. This will keep it warm without overcooking it.
Recipe Notes
Serving size: 1-½ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.6*SmartPoints (Green plan)6*SmartPoints (Blue plan)4*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Caribbean Crock Pot Pepper Pot Soup
Amount Per Serving (1 -½ cups)
Calories 303Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 33g11%
Fiber 5g20%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.