Callaloo Soup

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Preparation Time: 30 minutes
Cooking time: 120 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 404 times

Ingredients:

Metric Imperial

500 gm(s) Beef

4 tsp(s) Tropical Sun All Purpose Seasoning

30 ml(s) Vegetable oil

1 Medium onion, chopped

2 Garlic cloves, minced

2 ltr(s) Water

400ml tin Jamaica Sun Coconut Milk

2 Large carrots, peeled

2 Potatoes, peeled

540g tin Jamaica Sun Callaloo, drained

1/2 cup(s) Chives

1 tsp(s) Tropical Sun Ground Black Pepper

Delicious soup to keep you warm in the cold!

Posted by: Tropical Sun on 02 February 2010

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Cooking Steps:

Preparation: Season beef with 2 tbsp of Tropical Sun All Purpose Seasoning. As they say in Jamaica, “you mus’ put he down overnight” or marinate the beef overnight in the refrigerator. Alternatively, marinate for at least one hour. In a large saucepan, heat oil. Simmer onions until brown. Before the onions are brown, add garlic and continue to simmer. Add the seasoned beef and simmer until the beef is brown. Cover with water and Jamaica Sun Coconut Milk. Bring to the boil. Reduce heat and simmer for 1½ to 2 hours until the beef is tender. Slice the carrots into thick rounds and cut the potatoes into bite size pieces. Add the Jamaica Sun Callaloo, carrots, potatoes and chives. Simmer until the potatoes are soft. If necessary add more water. Remove beef from saucepan and cube. Return cubed beef to saucepan. Add the remaining Tropical Sun All Purpose Seasoning and the Tropical Sun Ground Black Pepper. Serve hot. Enjoy!