Caribbean Beef Soup
Learn how to make an easy and delicious Caribbean version of beef soup and dumplings. This is a meal in itself.
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 2teaspoons oil
- ¾cup onions (diced)
- 6sprigs thyme (divided)
- 2pounds stew beef (bone-in, cut up)
- ½cup yellow split peas
- Salt to taste
- Black pepper to taste
- 5to 6 cups water
- 1pound white sweet potatoes (peeled and cut into 2-inch chunks)
- 1pound plantains (half-ripe; peeled and cut into 1-inch rounds)
- 2carrots (diced)
- 6to 8 okra (tops and tips removed)
- 1 recipe dumpling (spinners)
- ¼cup green onions (sliced; white and green parts)
Instructions
Step 1
Gather the ingredients.Step 2
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.Step 3
Add onions and sauté until translucent, about 2 to 3 minutes.Step 4
Add 3 sprigs of thyme and sauté for 1 minute.Step 5
Add beef and sauté along with the onions and thyme for 3 minutes. Add split peas along with salt and pepper to taste.Step 6
Add 5 cups of water, stir, scraping up any bits stuck to the bottom of the pot. Close the pressure cooker and let pressure for 20 to 22 minutes. Timing begins from the first whistle. If you are using a pot, and an extra cup of water, bring to a boil, cover, and then let simmer for 30 to 35 minutes.Step 7
Open the pressure cooker and add sweet potatoes, plantains, carrots, and remaining thyme and enough water to cook the ingredients and make soup. Let cook on high heat for 12 to 15 minutes. Do not lock the pressure cooker; just let the cover rest on top of the pot.Step 8
Gather the raw dumpling dough and shape into spinners .Step 9
Add spinner dough, along with okra to pot; cover and let cook for 6 to 8 minutes or until the dumpling is cooked through.Step 10
Taste soup for seasoning (salt and pepper) and adjust accordingly. Stir in green onions and serve. Edited by Hector Rodriguez