Pigeon Pea Soup Food

PIGEON-PEA SOUP

Pigeon-Pea Soup image

Categories Soup/Stew Garlic Pepper Pork Vegetable Lunch Sausage Hot Pepper Butternut Squash Spring Plantain Jalapeño Cilantro Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 18

Ingredients

2 (14-oz) packages frozen pigeon peas, thawed
lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced
3 cups water
14- to 15-oz can chicken broth
For sofrito
1 large fresh jalapeño chile, seeded and finely chopped
1/2 red bell pepper, finely chopped
6 ají dulce chiles, finely chopped, including seeds
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro
1 small tomato, seeded and chopped
1/2 teaspoon fresh thyme or oregano leaves
6 oz calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup)
1 garlic clove
4 fresh cilantro sprigs
1/2 green plantain, peeled

Steps:

Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
Simmer and season stew:
Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.

PIGEON PEA SOUP WITH PLANTAIN DUMPLINGS

Pigeon Pea Soup with Plantain Dumplings image

This savory pigeon pea soup tastes wonderful with our garlicky plantain dumplings. Read on for the recipe-and for plantain how-to tips, too.

Provided by My Food and Family

Categories Beans

Time 50m

Yield 9 servings

Number Of Ingredients 14

Ingredients

2 green plantains, peeled, finely shredded
3 cloves garlic, chopped, divided
1 Tbsp. oil
1 onion, chopped
1 green pepper, finely chopped
1/2 cup chopped fresh cilantro, divided
2 cans (15 oz. each) pigeon peas, drained
1 can (8 oz.) tomato sauce
3 qt. (12 cups) water
3 cubes chicken bouillon
2 cups cubed butternut squash (1 inch)
1/2 cup short-grain white rice, uncooked
4 oz. OSCAR MAYER Smoked Ham, chopped
1/4 cup chopped green olives

Steps:

Mix plantains and 1/3 of the garlic until mixture forms soft dough. Roll into 18 balls, using about 1 Tbsp. of the plantain mixture for each.
Heat oil in 8-qt. stockpot on medium heat. Add onions, peppers, 1/3 cup cilantro and remaining garlic; cook 5 min., stirring constantly. Stir in peas and tomato sauce; cook 1 min. Add water and bouillon; stir. Bring to boil. Add squash and plantain balls; cook 10 min.
Add rice, ham and olives; stir. Simmer on medium-low heat 15 min. or until rice is tender. Serve topped with remaining cilantro.

Nutrition Facts : Calories 210, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g

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