Pigeon Peas Soup

A hearty and flavorful soup filled with pigeon peas just like granny used to make it.

Pigeon Peas Soup: A deliciously hearty Caribbean soup filled with pigeon peas and various ground provisions #HomeMadeZagat

There are some soups that just makes you smile when you put that first spoon in your mouth. Each spoon filled with a deep, flavorful broth, and topped with dumplings, meat (optional) and a host of ground provision. And this pigeon peas soup does not miss that mark. Everything you want in a soup whether it's cold winter or not.

I've mentioned before that in my house growing up it was "Soup Saturday". EVERY Saturday. My Dad would head out early to the market and pick up stuff and come back and the process of "soup making" would start. Trini's just love soup I guess, there's Saturday soup (kinda like everything but the kitchen sink kinda thing), corn soup, pigeon peas soup, callaloo soup, split pea soup, carrot soup, fish soup. I think once it's edible, we gonna "soup" it.

Pigeon Peas Soup: A deliciously hearty Caribbean soup filled with pigeon peas and various ground provisions #HomeMadeZagat

"Stuff" include what West Indians call "ground provision". These are just what generally call vegetables that grow encased in the ground and have to be dug up to be eaten. This includes sweet potatoes (aka yams in some US grocery stores), cassava (yuca). We also call plantains and breadfruits ground provision even though they are not grown in the ground.

Ground provisions are a very big part of a Caribbean meal. They are incorporated into dishes, used to make their own dishes or just served alongside meats. Yes, just some stewed chicken and a host of boiled ground provisions.

Pigeon Peas Soup: A deliciously hearty Caribbean soup filled with pigeon peas and various ground provisions #HomeMadeZagat

In this soup ground provision makes up half of the dish. You can use any ground provision you like. I am not a big fan of green banana so there is none in there. I had sweet potato, plantain, Irish (Idaho) potato on hand and they worked perfectly.

But my most favorite part of any soup is the dumplings. Plain old flour dumplings. roughly rolled and soaking in some of that flavorful broth!! Yummy!!

Dumplings, Pigeon Peas Soup

All these flavors just really create a great soup that works perfectly on a cold day or even great on a hot day. Pigeon peas are one of those type of those peas that I think is just naturally sweet in flavor.

Pigeon Peas Soup: A deliciously hearty Caribbean soup filled with pigeon peas and various ground provisions #HomeMadeZagat

So it makes this dish so sweet that you would probably have to go through a few bowls of this yourself.

And please, DO NOT forget those dumplings. Ever!!!


What is your favorite soup? I honestly think pigeon peas is my winner. Let me know in the comments.



Pigeon Peas Soup

by HomeMadeZagat
Prep Time: 15 minutes
Cook Time: 45 minutes
Keywords: saute boil soup/stew entree Pigeon peas Caribbean
Ingredients (Serves 4)
    For Dumplings
      • 1 cup flour
      • 1/4 cup water
    For Soup
      • 1 1/2 cups pigeon peas (1 1/2 cans of pigeon peas)
      • 1 clove garlic, chopped
      • 1 onion chopped
      • 1 bunch chive
      • 2 stalks celery, chopped
      • 1/4 cup diced pumpkin
      • 1/4 cup diced yam/sweet potato
      • 1/4 cup diced Idaho potato
      • 1/4 cup diced carrots
      • 1/4 cup plantain (optional)
      • 4 cups stock
      • 2 tsp sugar
      • 1 hot pepper
      • 1/2 cup coconut oil (or 3 tbsps coconut powder)
      • 2 stalks fresh thyme
      • 3 cloves
    Instructions
    For Dumplings
    Add water to flour and incorporate
    Make into small balls or roll into small long thick noodles

    For Soup
    **If using dried pigeon peas, boil pigeon peas with garlic until soft and set aside.
    Add oil to pot and saute onions and garlic until translucent
    Add celery, thyme, chive to pot and saute
    Add pumpkin and carrots and saute
    Add pigeon peas and incorporate
    When fully mixed together, add cloves, pepper and 3 cups of stock to pot
    Bring to a boil and then leave to simmer for 30 minutes
    Add dumplings and pepper
    When dumplings have floated to the top add sugar, and salt and pepper to taste
    Serve hot
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