Red Peas Soup

Name: Red Peas Soup
Cook time: 40 min
Total time: 40 min
Yield: 8.00 porciones
Ingredients: 1.5 Pounds Beef; 2 Cups Beans kidney red mature seeds raw; 16 Cups Cold Water; 1 Unit Scotch Bonnet; 2 Sprigs Thyme Fresh; 3 Stalks Escallion; 1 Pound Yellow Yam; 1 cup MAGGI® Coconut Milk Powder (50g); 1 Cup Wheat flour white all-purpose enriched calcium-fortified; 1/4 Teaspoon Salt; 1/4 Cup Cold Water; 120 Grams Maggi® Soup it Up!® Cock SOUP MIX; 3 Pieces Garlic; 1 Cup Onion; 5 Grams Pimento Berries

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Total: 40min

Cooking: 40min
Portions: 8
Difficulty: Easy

Ingredients

1.5 Pounds Beef
2 Cups Beans, kidney, red, mature seeds, raw
16 Cups Cold Water
1 Unit Scotch Bonnet
2 Sprigs Thyme, Fresh
3 Stalks Escallion Chopped
1 Pound Yellow Yam Sliced
1 cup MAGGI® Coconut Milk Powder (50g)
1 Cup Wheat flour, white, all-purpose, enriched, calcium-fortified For Spinners
1/4 Teaspoon Salt
1/4 Cup Cold Water
120 Grams Maggi® Soup it Up!® Cock SOUP MIX 2 packets
3 Pieces Garlic crushed
1 Cup Onion cubed
5 Grams Pimento Berries crushed

Instructions

Soak peas in water overnight. Soak the pig's tail overnight to remove the excess salt, discard the water. Cut up beef and pig's tail into small pieces. Pour water into pot over medium-high heat, add meats along with the peas allow cooking until peas and meat are tender (about 20 minutes).
Combine all the ingredients for the spinners in a small bowl to form dough. Pinch small portions of the dough and form small dumplings. Repeat until all the dough is used up.
Add remaining ingredients including the spinners and boil until peas and vegetables are cooked. Soup should be fairly thick.