Trinidadian Beef and Split Pea Soup with Dumplings
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Ingredients
- 500 g beef shin, diced
- 200 g yellow split peas
- 1 onion
- 2 carrots, sliced
- 2 garlic cloves
- 100 g self-raising flour
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 463 kcal
- Protein
- 41.7 g
- Carbohydrate
- 51.6 g
- of which sugars
- 6.9 g
- Fat
- 8.3 g
- of which saturates
- 3.2 g
- Fibre
- 8 g
- Salt
- 0.47 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced beef shin in a large pot over a high heat for 5 minutes, then add the sliced onion, carrots and crushed garlic and cook for 5 minutes more.
- 2
Rinse the split peas and add to the pot with 1.2 litres water and the whole scotch bonnet chilli.
- 3
Bring to the boil, then cover and simmer for 1 hour until the beef and split peas are tender.
- 4
Mix the self-raising flour with a little water to a firm dough and roll into small dumplings. Drop into the soup and cook for 10 minutes until they float.
- 5
Lift out the scotch bonnet and ladle the soup into bowls.
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