Jamaican’s like most other countries and cultures have their traditions around food. Saturday is about soup. Delicious, warm, nutritious soup. We love soup. A big pot of it sits on the stove and it is the meal of the day for the family and any visitors. Simple cooking. Lots of nutrition. Very filling. The very best of the produce from the earth goes into these soups.
Today with the produce of the harvest starting to make it’s way to my kitchen table I decided to make a Split-Pea soup with locally grown corn. Nearly all of the ingredients have been grown either in the garden or by local organic farmers. Gratitude as always goes to those local and global organic farmers that make my meal possible.
This soup is easy to make and all the more easy if you put all of the ingredients into a slow-cooker like I did, and then let it simmer gently overnight or throughout the day. Hope you enjoy!
1 cup organic split-yellow peas
3 cups of water
4 x skellion/scallion/spring onions
3 x cloves of garlic
1 Scotch Bonnet/Habenero pepper
3 x carrots
1 x tbsp raw virgin coconut oil
1 x bunch of thyme (6-7 springs)
1 x corn on the cob
1 x tsp blackpepper
3 x grounded pimento/allspice seeds
1 x generous slice of pumpkin (Calabaza is the best, but any good blue skin pumpkin will do)
1/2 of large sweet potato
3 x slices of yam (I prefer yellow yam but white is fine)
2 x tsps celtic sea/Himalayan rock salt
Soak the peas overnight in the water. In the morning put all of the remaining ingredients into the cooker and cook on a medium temperature for 3-4 hours. Add more water if required. You can make wholemeal dumplings to add to beef up the soup.
On the stove:
Soak the peas overnight. Drain peas and then add fresh water. Cook peas until they begin to soften. Add remaining ingredients. Add any wholemeal dumplings after other ingredients have half cooked. Cooking time 1 1/2 hr.