Red peas beef soup
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Ingredients
3 lbs. soup beef ( I like beef shank or neckbone)
1 tsp salt
2 tbsp. green seasoning blend ( recipe is also on the blog)
2 cup dry red peas
1 medium carrot, chopped
2 cups pumpkin, chopped
1 chayote ( cho cho) chopped
yellow yam
dumplings ( flour, salt and water, combine)
1 green banana, sliced ( optional)
corn on the cob ( optional)
pimento seed ( about 8)
3 stalks of green onion
a few sprigs of thyme
1 whole scotch bonnet pepper
black pepper
grace soup mix ( I use pumpkin flavor)
Directions
- Wash meat with vinegar and water and drain properly. add salt and green seasoning blend, combine thoroughly and set aside.
- Rinse dry peas, add 2 cups of water and bring to a boil. once the peas come to rapid boil add about 6 cups of water and add in the seasoned meat. cover and let cook on medium heat for about 1 hour until meat is slightly tender. additional water will be needed, add accordingly.
- Once the meat is slightly tender, add in chopped carrot, pumpkin and chayote, cover and cook for another 10 minutes.
- Add in yam, dumplings, sliced bananas, corn, thyme, green onion, pimento, and scotch bonnet pepper. let those cook for about 10 more minutes. be careful when stirring not to burst the pepper or its going to be one spicy soup.
- Add in the soup mix, black pepper and additional salt if needed. ensure to taste the soup after you have added the soup mix and before you add additional salt because the soup mix as salt in it and you don’t want it too salty. stir thoroughly to ensure the soup mix is properly dissolved.
- let that simmer for another 10 minutes until the soup is thicken to a consistency that you like. peas soup can be somewhat thick due to the peas, but if its too thick for you, just add some water to loosen it up a bit. enjoy.