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RECIPE
21 INGREDIENTS9 STEPS1HR 45MIN

Caribbean Smoked Turkey Soup

4.5
4 Ratings

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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.
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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 45MIN
Total Time

CaribbeanPot

Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 Tbsp
Vegetable Oil
1
Onion , chopped
4 cloves
Garlic , chopped
2
Scallions , chopped
1 Tbsp
Fresh Oregano , chopped
4 sprigs
Fresh Thyme , chopped
1 cup
Black Eyed Peas , washed
1
Carrot , chopped
10 cups
Water
1
Scotch Bonnet Pepper
1 tsp
2 cups
Taro
4
Eddoes
4
Okra
1 pckg
Grace Cock Soup
or Chicken Stock
1 Tbsp
Tomato Paste

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Nutrition Per Serving

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CALORIES
619
FAT
14.2 g
PROTEIN
44.0 g
CARBS
80.9 g

Cooking Instructions

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Step 1
Heat the Vegetable Oil (1 tablespoon) in a deep soup pot and add the Onion (1), Garlic (4 clove), Scallion (2), Fresh Oregano (1 tablespoon), and Fresh Thyme (4 sprig). 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 cup). Add the Scotch Bonnet Pepper (1), Salt (1 teaspoon), and Ground Black Pepper (1/4 teaspoon). 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 (1 pound), Eddoes (4), Sweet Potato (1), and Potato (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 aside to cool. Now gently add everything into the pot and bring to a boil, including the Grace Cock Soup (1 package) and Tomato Paste (1 tablespoon).
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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Nutrition Per Serving
Calories
619
% Daily Value*
Fat
14.2 g
18%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
96.3 mg
32%
Carbohydrates
80.9 g
29%
Fiber
11.8 g
42%
Sugars
7.1 g
--
Protein
44.0 g
88%
Sodium
990.6 mg
43%
Vitamin D
0.1 µg
0%
Calcium
191.6 mg
15%
Iron
6.3 mg
35%
Potassium
1470.3 mg
31%
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