|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 73g||26%|
|Dietary Fiber 14g||51%|
|Total Sugars 26g|
|Vitamin C 59mg||294%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Soups, on the whole, are very hearty affairs in the Caribbean. They often contain some type of meat, ground provisions, dumplings, vegetables, and peas, preferably split peas.
Each island has its own traditional soup day. In Jamaica, that day is Saturday and they love to make beef soup. Other islands choose Friday or Sunday as their soup day. But you don't need to wait for a specific day to try this version of Caribbean beef soup.
"This soup was relatively quick and easy to make using a pressure cooker. The different starches lightly thickened the soup and along with the beef, made for a hearty and comforting meal. It’s a good, basic recipe you could easily build upon. Next time, I would add some garlic and a Scotch bonnet pepper." —Young Sun Huh
2 teaspoons neutral cooking oil
3/4 cup diced onion
6 sprigs thyme, divided
2 pounds bone-in stew beef, cut up
1/2 cup yellow split peas
Kosher salt, to taste
Freshly ground black pepper, to taste
5 to 6 cups water
1 pound white sweet potatoes, peeled and cut into 2-inch chunks
1 pound half-ripe plantains, peeled and cut into 1-inch rounds
2 medium carrots, diced
1 recipe dumpling (spinners)
6 to 8 okra, tops and tips removed
1/4 cup thinly sliced green onions
Gather the ingredients.
Heat the oil in the pressure cooker or pot. It's best to make this soup in a pressure cooker, but you can prepare it in a regular pot. If you use a regular pot, you will need to add more water to the soup and increase the cooking time.
Add onions and sauté until translucent, 2 to 3 minutes.
Add 3 sprigs of thyme and sauté for 1 minute.
Add beef and sauté until lightly browned, about 3 minutes. Add split peas, and salt and pepper to taste.
Add 5 cups of water and stir, scraping up any bits stuck to the bottom of the pot. Close the pressure cooker and let pressure-cook for 20 to 25 minutes. Timing begins from the first whistle. If you are using a pot, add an extra cup of water, bring to a boil, cover, and then let simmer for 30 to 35 minutes.
Open the pressure cooker and add sweet potatoes, plantains, carrots, and remaining 3 thyme sprigs and enough water (if needed) so the ingredients are mostly submerged and make soup. Simmer on medium heat for 12 to 15 minutes until vegetables are tender. Do not lock the pressure cooker; just let the cover rest on top of the pot.
Gather the raw dumpling dough and shape into spinners.
Add spinner dumplings and the okra to pot. Cover and cook until the dumplings are cooked through, 6 to 8 minutes.
Adjust the seasoning with salt and pepper, if needed. Stir in green onions and serve.
- The plantains and white sweet potatoes could be substituted with regular potatoes, winter squash, or yams.
- Try adding small wheels of fresh corn along with the other vegetables.
- Spice things up with a Scotch bonnet or habanero pepper. Halve the pepper and add to the soup, or pierce a whole pepper with a fork for a more subtle heat.