Instructions: In a large nonstick skillet, heat oil over medium high heat. Add beef cubes and scotch bonnet pepper and cook until meat is brown on all sides. (If using hot sauce, this is added later.) Wit a slotted spoon, transfer meat and pepper to crockpot.

Add garlice, sweet potatoes, onions, stock, water, tomato paste, thyme, salt, and pepper to crockpot; stir to combine.

Cover and cook on low for 8-10 hours or on high for 4-6 hours, until veggies are tender and soup is bubbling.

Add red pepper, green pepper, and hot pepper sauce if using; stir to mix well. cover and cook on high for 20-25 min before serving.

NOTES : This soup can be completely assembled 12-24 ours in advance of cooking, without adding the red and green pepper sauce and hot pepper sauce. Follow preparation directions and refrigerate overnight in crock. The next day, place crock in cooker and cook as directed.

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