Pigeon Peas & Dumpling Soup!!!

Dec 22, 2019All Recipes

No better way to shake the winter blues than diving into a bowl of this luscious, protein rich soup filled with yummy dumplings! Follow me as I guide you step by step, and instruct you on how to make this wonderful recipe from my childhood. Watch my video here

Pigeon Peas & Dumpling Soup

Pigeon peas are green in the pod when young and could be enjoyed

as a snack or in salads for a nutty flavor. Dried pigeon peas are the

key ingredient in this soup for an earthy flavor and brown color.

They should be soaked overnight for easy digestion and a shorter

cooking time.

Serves 8

INGREDIENTS

2 smoked ham hocks (each 10 oz/300 g)

2 lbs (1 kg) salted beef, cut into 1-inch

(2.5 cm) pieces

Water

2 cups (500 mL) dried pigeon peas

(soaked in water overnight)

1 1/2 onions, diced, divided

1 stalk celery with leaves, cut

in half crosswise

1 bay leaf

3 Tbsp (45 mL) canola oil

4 cloves garlic, diced

2 Caribbean sweet potatoes, diced

1/2 lb (225 g) Homemade Dumplings

(see recipe, page 15)

2 tsp (10 mL) browning (see Tip,

page 219)

1 tsp (5 mL) fresh thyme leaves

1 tsp (5 mL) Italian seasoning

1 Scotch bonnet pepper, finely diced

Salt and pepper to taste

1. In a 4-quart (4 L) Dutch oven, add ham and salted beef and

cover with water. Place pot over high heat and bring to a boil;

scald meat for 10 minutes. Discard the water.

2. Return pot with meat over medium heat, add peas and cover

with water again. Add 1 diced onion, celery and bay leaf and

bring to a boil. Reduce heat and simmer for 60 minutes.

3. Remove meat. When cool enough to handle cut meat away

from the bone and set aside. Drain peas and set aside.

Reserve the flavorful stock and discard the vegetables.

4. In the bowl of a food processor, puree half of the peas and

2 cups (500 mL) of reserved stock. Set aside.

5. In an 8-quart (8 L) pot, heat oil over medium heat. Add

1/2 diced onion and garlic and cook, stirring, for 3 minutes.

6. Add potatoes and remaining reserved stock and bring to a

boil. Add meats, whole and pureed peas and more water to

cover by 1 inch (2.5 cm). Reduce heat and simmer for 30

minutes.

7. Add dumplings and remaining ingredients and let cook for 15

minutes more. Serve at once.

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