Pigeon Pea Soup


1/2 lb of lean salted pork or bacon
1 cup Spanish onion, chopped
3 cloves of garlic, minced
1 large tomato, peeled and chopped
2 tbs cilantro, chopped
2 bay leaves
2 cans of chicken stock, more if needed
1 tsp oregano
pinch of saffron
2 tsp capers
1 bell pepper, minced
1/2 lb of lean cooked ham, cubed
1 lb pumpkin cut into cubes
1 can of pigeon peas, drained and rinsed
kosher salt and fresh cracked black pepper to taste
This is a wonderful soup that is served in Puerto Rico. It contains pigeon peas, onions, garlic
olives, capers, pumpkin and ham. It is super savory and sure to become one of your favorite soups.

  • Fry pork in a sauce pan over medium heat.
  • Add onion and garlic and cook until soft, stirring¬†occasionally.
  • Pour all into a deep Sauce pan or stock pot.
  • Combine with the chicken stock, ham, bell peppers and tomatoes and cook for 5¬†minutes, Using medium high heat.
  • Add the remaining ingredients, bring to a boil reduce heat to medium and cook for another 15 minutes.
  • Reduce heat to simmer and cook for another 20 minutes.
  • Season with salt and pepper.
  • Serve with rice.




15 min


25 min


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