Soup Saturdays is a common theme in many homes across Trinidad & Tobago and our home was no different.
Why soup you may ask. Maybe it's because the last of the left over along with the kitchen sink goes into that seething cauldron.... who knows?
As kids the popular soup in our home was chicken foot soup. It was not until many, many....... Many years later, that I discovered this gem of soups.
I've tried my fair share of cow heel soup recipes but you see this here?..... See this one right here? All I can say is, try it! You might like it.
If you have tried it and are totally sold, leave a comment and let me know. If however, you have a recipe that you think is a total rockstar, leave its link in the comments or send me an email at firstname.lastname@example.org
1 lb. cow heel (about 5 pieces)
8 cups water
½ lb. split peas (or split peas powder)
½ lb. pumpkin, diced
1 carrot, diced
8 Green figs, chopped
½ lb. dasheen, diced
2 small potatoes, diced
2 bouillon cubes (optional)
1 small onion
3 clove garlic
1 pk. Chicken noodle soup
½ tsp. black pepper
Salt to taste
Place the cow heel in 4 cups of water. Add salt, garlic, and some of your favorite green seasoning. Pressure-cook the cow heel until it is soft ( about 15 – 20 minutes)
Note: Test with an ice pick or knife
In another pot boil (or pressure-cook) the split peas, onion, pimento, garlic, chive, and green seasoning in 4 cups of water. Cook the split peas until soft.
Clean the provision. Remove their skin and dice them.Boil the provision in water. When done remove the provision and set aside.
Make the dumplings.
Add cow heel, bouillon cubes, provision, dumplings and chicken noodle soup to the cooked split peas and allow to simmer. Serve hot.