Jamaican Soup
Jamaican Soup
Rated 5.0 stars by 1 users
Author:
Jill O’Brien
Take the chill off with a taste of the Caribbean. Loaded with flavor, vegetables and goodness. This is one for the recipe file! Feel free to adjust the vegetables to your liking or with the seasons.
Ingredients
-
1 – 3 lb. Wild Idea Buffalo Chuck Roast, remove netting, rinse and pat dry
- 2 – tablespoons olive oil
- 4 – tablespoons jerk seasoning
- 4 – cups Buffalo Bone Broth or organic chicken broth
- 2 – cups water
- 4 – cups yams, chopped
- 3 – cups carrots, chopped
- 2 – cups celery, chopped
- 2 – cups onion, chopped
- 1 – can black beans, drained and rinsed
- 1 – head cilantro, chopped
- 1 – tablespoon onion powder
- 1 – tablespoon garlic powder
- 1 – tablespoon brown sugar
- 2 – teaspoon red pepper flake
- 2 – teaspoons salt
- 1 - teaspoon black pepper
- 1 – teaspoon allspice
- 1 – teaspoon cumin
- 1 – teaspoon thyme
- 1 – teaspoon paprika
- 1 – teaspoon crushed fennel
- ½ - teaspoon cinnamon
- ½ - teaspoon ginger
Ingredients:
Jerk Seasoning
A wonderful aromatic blend of spices with a little kick!
Ingredients:
Sift spices together and store until needed.
Directions
Preparations:
Preheat oven to 500°. While oven is heating, roll the roast in 2 tablespoons of the oil and rub with 2 tablespoons of jerk seasoning in a heavy pot.
Place the pot in the preheated oven and roast uncovered for 15 minutes.
Add 2 cups of broth and 1 cup of water to the pot and continue to cook for 10 additional minutes.
Reduce the oven temperature to 350°, cover the pot and continue to roast for 2½ hours.
Toss the chopped vegetables (except the cilantro) with the remaining 2 tablespoons of jerk seasonings. Cover and set aside.
Remove the pot from the oven and turn the roast over in the juices. Cover and allow it to rest for 10 minutes.
Remove the roast from the juices and place on a cutting board. Place the pot with the juices on the stovetop over medium high heat and add the prepped vegetables.
Chop or pull the meat apart and add back to the pot.
Once the soup reaches a full boil, reduce heat to simmer until vegetables are tender. About 20 minutes.
Add the black beans and the cilantro and stir to incorporate.
Taste and season to your liking. (I added another teaspoon of salt.)
Serve and accompany with crusty bread.
Well, I have made the pot roast a couple of times, and it is delish, but the Jamaican soup caught my eye for company tomorrow night. We’re even expecting snow flurries here in Alabama, so this spicy, rich soup seemed just the ticket. It turned out fabulous, and I’m serving it with cornbread and marinated beet salad on greens from the garden. For some reason I needed to just about double the liquid for it to accommodate all the veggies and pulled meat. Thanks Jill! Your recipes are divine. Next time I order, I’m getting the corned beef. The hash sounds fabulous. Cheers! Debra Joy
A friend gave me some of your company’s buffalo, including a roast, for my birthday. So I made this recipe yesterday. It is excellent, delicious! Well worth all the chopping and getting out all the seasoning bottles.
I love your recipes. Have made a few and they all are delicious. Thank you for sharing them.
This sounds really good, Jill. I wish I had some, right now. A combination of colder weather and advancing age has made me a soup devotee’.