This homemade beef soup follows along the same tradition of thick and rich Trini soups that we have grown so accustomed to. Are you looking for a warm, hearty meal that will satisfy your taste buds and warm you up from the inside out? Look no further than beef soup!
This classic dish is perfect for chilly nights or when you just need a comforting meal that will leave you feeling satisfied. With tender chunks of beef and a rich, flavorful broth, beef soup is sure to become a staple in your recipe collection. But don’t just settle for any old beef soup – get creative with your ingredients and make it your own! Add in some hearty vegetables like carrots, potatoes, and celery, or kick up the flavor with some spices like garlic, paprika, or bay leaves. You can even mix in some noodles or rice for a more filling meal. The possibilities are endless when it comes to beef soup, so don’t be afraid to experiment and find the perfect recipe for you. So gather your ingredients, get your soup pot ready, and get ready to enjoy a comforting bowl of beef soup.
Prep Time: 1 hr 20 mins
Cook Time: 40 mins
Total Time: 2 hrs
Course: Soups
Cuisine: creole, Fusion
Servings: 4
Ingredients
- 1 lb beef
- 3 cups water
- 1 lime
- 1/2 onion chopped finely
- 2 pimento pepper chopped finely
- 2 cloves garlic chopped finely
- 1/2 – 1 tsp. salt
- 2 leaves big leaf thyme
- 1 sprig fine leaf thyme
- 8 leaves chadon beni
- 3 potatoes peeled and diced
- 1 /2 lb yam peeled and diced
- 1 large carrot diced
- 1/2 cup split peas soaked overnight
Instructions
- Wash the beef in water with lime juice added. Cut into 1 inch cubes. Season with onion, garlic, pimento pepper, salt, big leaf thyme, fine leaf thyme and chadon beni. Mix and marinate for 1 hour.
- Pressure cook the beef, carrot and split peas in about three cups of water for about 25 minutes or until the beef is cooked and the split peas “bursts”. (If you like your carrots firm, add it later).
- In a separate pot boil the yam and potatoes. (Note: Any type of provision could be used).
- Swizzle the peas a bit with a dhal gutney. Add the yam and potatoes and simmer for another five minutes. Adjust salt to taste. Serve hot.
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Recipe © Simply Trini Cooking. All rights reserved.
Beef Soup
Ingredients
- 1 lb beef
- 3 cups water
- 1 lime
- 1/2 onion chopped finely
- 2 pimento pepper chopped finely
- 2 cloves garlic chopped finely
- 1/2 – 1 tsp. salt
- 2 leaves big leaf thyme
- 1 sprig fine leaf thyme
- 8 leaves chadon beni
- 3 potatoes peeled and diced
- 1 /2 lb yam peeled and diced
- 1 large carrot diced
- 1/2 cup split peas soaked overnight
Instructions
- Wash the beef in water with lime juice added. Cut into 1 inch cubes. Season with onion, garlic, pimento pepper, salt, big leaf thyme, fine leaf thyme and chadon beni. Mix and marinate for 1 hour.
- Pressure cook the beef, carrot and split peas in about three cups of water for about 25 minutes or until the beef is cooked and the split peas “bursts”. (If you like your carrots firm, add it later).
- In a separate pot boil the yam and potatoes. (Note: Any type of provision could be used).
- Swizzle the peas a bit with a dhal gutney. Add the yam and potatoes and simmer for another five minutes. Adjust salt to taste. Serve hot.
