Corn Soup
Calories:
Ingredients
- ⅔ cup split peas
- 1 cup channa garbanzo
- 6 - 8 cups water
- 1 onion chopped
- 3 cloves garlic
- 1 chive stalk
- 1 celery stalk
- 2 pimento peppers
- 4 ears of corn
- 1 carrot
- 1 cup pumpkin
- 1 pk vegetable soup
- 1 hot pepper. optional
- 3 bouillon cubes optional
- Salt to taste about 1/4 tsp
- FOR DUMPLING:
- 1/4 cup flour
- 1/4 cup cornmeal
- water
Instructions
- Wash the channa and pressure cook for about 15 minutes. Pressure cook the split peas for about 10 minutes.
- Knead the dough for the cornmeal dumpling to a semi-stiff dough, and cut into 1/2″ pieces. Set aside.
- Clean and chop the corn into 1 -2″ pieces ( technique; just press down the point of the knife into the corn)
- Chop up the rest of ingredients (carrots, pimento, chive, celery, pumpkin) and add to pot of water.
- When boiling, add corn, dumplings, split peas and channa and allow to simmer for about 20 mins or until the corn is cooked and the dumplings float to the surface. Stir occasionally.
- Serve hot.
Click here for step by step recipe with pictures.
Recipe © Simply Trini Cooking. All rights reserved
