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Caribbean Smoked Turkey Soup
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Recipe

21 INGREDIENTS • 9 STEPS • 1HR 45MINS

Caribbean Smoked Turkey Soup

4.5
4 ratings
This soup is loaded with goodness and don’t be surprised if you get a case of the sleepies after you’ve done damage on a bowl.
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Caribbean Smoked Turkey Soup
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
This soup is loaded with goodness and don’t be surprised if you get a case of the sleepies after you’ve done damage on a bowl.
1HR 45MINS
Total Time
$7.33
Cost Per Serving
Ingredients
Servings
6
us / metric
Vegetable Oil
1 Tbsp
Vegetable Oil
Onion
1
Onion, chopped
Garlic
4 cloves
Garlic, chopped
Scallion
2 bunches
Scallions, chopped
2 scallions per 8 servings
Fresh Oregano
1 Tbsp
Fresh Oregano, chopped
Fresh Thyme
4 sprigs
Fresh Thyme, chopped
Black Eyed Peas
1 cup
Black Eyed Peas, washed
Carrot
1
Carrot, chopped
Water
10 cups
Water
Salt
1 tsp
Taro
2 cups
Taro
Eddo
4
Eddoes
Soup Mix
1 pckg
Soup Mix
Used Grace Cock Soup
or Chicken Stock
Tomato Paste
1 Tbsp
Tomato Paste
Nutrition Per Serving
VIEW ALL
Calories
626
Fat
14.1 g
Protein
44.4 g
Carbs
82.6 g
Add to plan
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Caribbean Smoked Turkey Soup
Save
author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
Heat the Vegetable Oil (1 Tbsp) in a deep soup pot and add the Onion (1), Garlic (4 cloves), Scallions (2 bunches) Fresh Oregano (1 Tbsp), and Fresh Thyme (4 sprigs). Cook for 3 to 5 minutes on low heat to soften the onion and create a wonderful flavor base.
step 2
Add the Black Eyed Peas (1 cup) and the Carrot (1) into the pot.
step 3
Then add the Smoked Turkey Leg (1) and pour in the Water (10 cups). Add the Scotch Bonnet Pepper (1), Salt (1 tsp), and Ground Black Pepper (as needed). Bring to a boil and reduce to a simmer for 45 minutes or until the peas are tender.
step 4
In the meantime, using a potato peel or sharp paring knife, remove the skin off the Taro (2 cups), Eddoes (4), Sweet Potato (1), and Potatoes (2) and remove the stems off the Okra (4). Cut each in even sized pieces.
step 5
Cut the Sweet Corn (1) into 4-5 pieces and give a good rinse before adding to the pot.
step 6
Remove the smoked turkey leg and set it aside to cool. Now gently add everything into the pot and bring to a boil, including the Soup Mix (1 pckg) and Tomato Paste (1 Tbsp).
step 7
Strip the pieces of meat off the bone and add back to the pot. Also, add back the bone as well for additional flavor.
step 8
Cook for 25 to 35 minutes until soup is a thick consistency and the dasheen and other vegetables are tender to the point where it starts to fall apart.
step 9
Serve hot and enjoy!
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Tags
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Dairy-Free
Gluten-Free
Comfort Food
Caribbean
Shellfish-Free
Dinner
Fall
Vegetables
Thanksgiving
Soup
Winter
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