Red Peas soup

Jamaican red peas soup is one of the favorites of many Jamaicans often referred to as a one pot meal because it contains all the ingredients necessary for a main course meal.  This is one of the popular dishes sold on the street side by the  soup vendor who may have his own variation. By adding or mixing different types of meats such as chicken foot, chicken neck, beef, sometimes even cow skin can give different variations. Some make straight red peas without meat for the vegetarians. The coconut milk is optional for the soup with meat but for the vegetation it is the ingredient that can give this red peas soup the thumb up above many others.

2   quarts water

1   lbs chicken neck

1 lb chicken foot

½   lb salt beef

1    chocho

2    cups red peas

½  lb carrots

 1lb irish potatoes

1 lb yellow yam / bread fruit (optional)

½   lb dumpling dough make into spinners (small dumplings)

2 cloves garlic

2 stalks escellion

2 sprigs thyme

1 scotch bonnet peppers

1 dash black pepper

2 beef soup bullion/ chicken

1 pack grace beef /chicken noodle soup

1 cup coconut milk

Method

·        Put beef and red peas to boil in water, after 20 minutes. When peas are ½ cooked add chicken foot and neck .

·        Cooked until beef and peas are cooked. Add all vegetables including yam. Cook for 10 minutes.

·        Add dumplings and other seasoning including soup bullion or chicken noodle.

·        Keep stirring until soup is thickened. Last add coconut milk and turn down fire

·          Allow soup to simmer

·        Garnish with parsley.

·        Serve hot. Serve six.