Caribbean Smoked Turkey Soup

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.

Add the Black Eyed Peas (1 cup) and the Carrot (1) into the pot.

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.

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.

Cut the Sweet Corn (1) into 4-5 pieces and give a good rinse before adding to the pot.

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).

Strip the pieces of meat off the bone and add back to the pot. Also, add back the bone as well for additional flavor.

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.

Serve hot and enjoy!