 |
Soul Soup
Add two cooking spoons of oil to a large pot. Add four cups of onion, three cups of green pepper and two cups of celery. Add some thyme to taste. Add four cloves of chopped garlic then add four diced tomatoes. Add bay leaves to taste followed by some allspice to taste. Stir the pot. Add a cooking spoonful of tomato paste, two cans of pigeon peas, salt to taste, pepper to taste, one gallon of water. Let the pot come to boil. Add goat pepper to taste and then add your meat. Four cut up and boiled conchs, two pounds of salt beef (cooked twice with the water thrown off), two pounds of turkey wings, two pounds of ham and two pounds of spareribs. Stir the pot. Add six diced potatoes and ten diced carrots. Cook and let simmer for a while. Add two cooking spoons of browning sauce. Add sis ears of corn, one large sweet potato and one cabbage. One can of coconut milk. Let cook. Par boil lasagna noodles then add to pot with finished soup.
|
Ingredients
2 spoons oil
4 cups onion
3 cups green pepper 2 cups celery
thyme 4 cloves garlic
4 tomatoes
bay leaves & allspice
tomato paste
2 cans peas
salt & black pepper
1 gallon water
goat pepper
4 conchs
2 lbs. salt beef
2 lbs. turkey wings
2 lbs. ham
2 lbs. spareribs
6 potatoes & 10 carrots
2 spoons browning sauce
6 ears corn
1 sweet potato
1 cabbage
1 can coconut milk
1 box lasagna noodles

|