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Red Peas Soup

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  • 0 people already cooked this dish.
  • Total: 45min
  • Portions: 8
  • Difficulty: Intermediate

Ingredients

  • 1 Pound Pigtail (soaked in water overnight to remove excess salt)
  • 1 Pound Beef
  • 2 Cups Red Kidney Beans
  • 1 Cup All-Purpose Flour
  • 16 Cups Water
  • 1 Unit Scotch Bonnet
  • 2 Sprigs Thyme
  • 3 Stems Escallion (chopped)
  • 1 Pound Potatoes (sliced)
  • 1 Pound Yellow Yam (sliced)
  • 1 Cup Maggi Coconut Milk Powder Mix 50G Pouch
  • 1 Packet MAGGI® Soup it Up! Jamaican Cock Soup Mix with Pumpkin (50g)

Instructions

  1. Cut up beef and pig's tail into small pieces. Pour water into pot over medium-heat, add meats along with peas and cook until peas and meats are tender (about 20-30 minutes).

  2. Combine all ingredients for the spinners in a small bowl to form dough. Pinch small portions of the dough and form small dumplings, repeat until dough is used up.

  3. Add remaining ingredients including the spinners and boil until peas and vegetables are cooked. Taste for flavor, add MAGGI Vegetable Seasoning Cube if needed, add more boiling water if necessary. Soup should be fairly thick.

Nutritional information 984kcal = 4,116kj /per portion

  • 983.78 Calories Energy
  • 71.18 Grams Carbohydrates
  • 26.47 Grams Protein
  • 65.99 Grams Fats
  • 1915.93 Milligrams Sodium
  • 25.58 Grams Saturated Fats
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