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Green Pigeon Pea Soup

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Ingredients
  Olive oil/Vegetable oil 1 Teaspoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green bell pepper 1⁄4 Cup (4 tbs)
  Jalapeno pepper 1 Small, seeded and minced
  Garlic 1 Clove (5 gm), minced
  Tomato 1 Medium, blanched, peeled, seeded and chopped
  Cooked squash 1⁄2 Cup (8 tbs), pureed, frozen and then thawed
  Water 1 1⁄2 Cup (24 tbs)
  Instant chicken broth and seasoning mix 2 Ounce (2 packets)
  Canned green pigeon peas 6 Ounce, rinsed and drained
  Chopped fresh parsley 1 Tablespoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1) In a 2-quart saucepan, heat oil.
2) In the hot oil, add the onion, peppers, and garlic.
3) Over medium-high heat, saute this mix for 1 to 2 minutes, stirring, until tender.
4) Into this, add the tomato and squash.
5) Cook this mix for 1 more minute.
6) Now, add the water and broth mix.
7) Cover the pan and bring the mixture to a boil.
8) Cool the mixture slightly.
9) Into a blender, pour half of this mixture and blend until smooth.
10) To a 1-quart bowl, transfer the blended mixture.
11) Now, blend the rest of the soup.
12) Now, to the saucepan, return the blended soup.
13) To this, add the remaining ingredients. Mix well.
14) Over medium heat, cook for 8 to 10 minutes, until the peas are heated well and the flavors are blended.

SERVING
15) Transfer the soup to decorative soup bowls and serve hot, garnished with more fresh parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
2

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