Monday, November 29, 2010
Pigeon Pea and Ham Soup
Soup Recipe: Boil vegetable broth in a sauce pot.
Add a little bit each of chopped celery, carrot and onion.
Add a little bit of these ingredients: chopped scallion, chopped tomato, diced green bell pepper, diced red bell pepper and a half of a Scotch Bonnet Chile Pepper ("Bonnie" Peppers are very hot!).
Add a generous amount of washed canned pigeon peas or cooked dried pigeon peas.
Add a few hand torn ham chunks.
Add a bay leaf, a little ground allspice, sea salt and black pepper.
Simmer till the flavors meld and the vegetables are cooked tender.
Mash 1/2 of the pigeon peas in the pot.
Stir and simmer the soup for a few more minutes.
Serve with a slice of toasted bread.
This soup is very spicy and satisfying. You will immediately know if you used too much hot chili pepper in this soup! Go sparingly on the chili. The broth is so nice and savory! Yum! ... Shawna