SPLIT PEAS SOUP

3.0/5 rating (2 votes)
  • Complexity: medium
SPLIT PEAS SOUP

Ingredients

  • 4 pieces smoked bones or pigtail
  • 3 cups dried yellow split peas, washed and soaked overnight
  • 2 tbsps vegetable oil
  • 1/4 lb pumpkin, chopped
  • 2 carrots chopped
  • 5-6 eddoes, cooked, peeled and cut into chunks
  • 3–4 sweet potatoes, cooked, peeled and cut into chunks
  • 1 large dasheen, cooked, peeled and cut into chunks
  • 1 large onion chopped
  • 6 cups water
  • 4 chicken bouillon cubes
  • 2 tbsp chopped celery leaves
  • 2 – 3 large thyme leaves, chopped
  • 3 cloves garlic, diced
  • 2 large whole garlic cloves, peeled
  • Salt and black pepper to taste
  • Dough for dumplings

Directions

  1. Heat oil in a large pot over medium high heat. Add the whole garlic cloves and let burn in the oil. Remove the garlic and discard.
  2. Add the smoked bones or pigtail. Add the onion, peas, carrots and pumpkin. Stir for a minute and then add the water and bouillon cubes.
  3. Let cook for 30 - 45 minutes or until the peas are tender. Halfway through the cooking time add the corn.
  4. When the peas are tender and beginning to breakdown,add the eddoes, sweet potatoes, dasheen and garlic. Continue to cook over a medium heat for a few minutes.
  5. Add the shaped dumplings, celery and thyme, salt and black pepper. Let cook for a further 10 - 15 minutes. Taste and adjust seasonings. Serve hot.

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