Jamaican Gungo Peas Soup | Healthier Steps

Jamaican Gungo Peas Soup

Name: Jamaican Gungo Peas Soup
Prep time: 25 min
Cook time: 70 min
Total time: 25 min
Yield: 2
Ingredients: 3 cups gungo peas, 2 (14-oz cans), fresh or frozen; 8 cups vegetable broth, or 2 bouillons plus 8 cups of water; 1 cup coconut milk; 1 medium onion, chopped; 2 green onions, chopped; 1/4 cup red bell pepper, diced; 2 garlic cloves, minced; 1 potato, cut in cubes; 1 cup yam, dasheen, coco chopped, (optional); 1 carrot, diced; 1 teaspoon dried thyme, or 2 sprigs of fresh; 1 whole Scotch Bonnet pepper; 6 pimento/allspice berries; 1/2 teaspoon fresh ginger, grated; 1 recipe Dumplings, (click on the link for the recipe); sea salt, to taste; Dumplings/Spinners; 1/2 cup flour, I used Krusteaz all-purpose flour; 1/4 cup cold water; 1/4 teaspoon salt

Serves 225 mins prep70 mins cook

This easy Jamaican Gungo Peas Soup is so delicious and hearty, perfect for the colder months. Full of flavor with gungo peas, yam, carrot, and dumplings.

0 servings

What you need

cup all purpose flour

pinch salt

cup bell pepper

cup coconut milk

cup beef broth

cup sweet potato

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Instructions

If you are using dried gungo peas, sort and soak peas overnight in cold water about 4 inches above gungo peas. The following day, drain and rinse peas, add water about 3 inches above peas.
The following day, drain and rinse peas, add water about 3 inches above peas. Bring to boil, reduce heat to a simmer. Cook for about 1 hour, until tender.
Add, vegetable broth, coconut milk, onion, green onion, red bell pepper, garlic. potato, yam, carrot, thyme, Scotch bonnet pepper, allspice. ginger, dumplings, and salt.
Bring to boil, reduce heat to simmer for 20 minutes. Season with salt.

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