Cooking Instructions
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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 (1/4 tsp)
. 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
Instant 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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