Jamaican Beef Soup (Low Carb)

6 standard portions

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Ingredients

• 2½ lb lean beef ((1.13kg) if using other beef see the notes)
• 3-4 tbsp beef seasoning ((44g) see notes)
• 1-1½ lb pumpkin ((680g) pureed)
• 8 cups water ((1.8 litres))
• 2 cups okra (chopped, see notes to de-slime it first, optional)
• 2 cho cho (chayote, christophine, chopped)
• 2-3 large carrots (chopped and halved)
• 5-6 corn cobs
• 10 pimento berries ((allspice))
• 10 sprigs of thyme (tied together)
• 1 small onion (chopped)
• 2 scallion (whole)
• 3 garlic cloves (chopped)
• 3-4 tbsp homemade soup mix ((44g)see notes (use whole packet of cock / pumpkin soup mix if you're not using my homemade version))
• 1 scotch bonnet pepper
• pink salt, garlic granules and black pepper to taste

Method

1. Place the beef in a medium sized bowl with the beef seasoning, coat and leave to infuse overnight or a few hours (this is an optional step, but recommended).
2. Also have the pumpkin ready by boiling it until tender then mashing (can use a fork or pulse a few times in the blender, you don't want it become liquid).
3. Pressure cook the meat first if you need to (see the notes).
4. Bring 8 cups of water to the boil.
5. Once boiled add the beef and allow to simmer on medium heat (covered for 45 minutes).
6. Add the mashed pumpkin and stir.
7. Add the cho cho, okra, corn, carrots, onion, scallion, garlic and soup mix pimento, thyme and scotch bonnet.
8. Allow to continue to simmer on low/medium heat, covered for 40-45 minutes or until the soup starts to thicken
9. If the soup isn't thick enough mix together 1tbsp of starch with 2tbsp of warm water and then stir it in.
10. Do a taste test and adjust for salt/garlic/black pepper if needed.
11. Remove the thyme stems and scotch bonnet before serving.