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U.S. Virgin Islands

Pigeon Pea Soup

Featured Food: Pigeon Peas

Makes: 10 servings

bowl of pigeon pea soup

Ingredients

  • 1 pound pigeon peas, rinsed
  • 2 quarts water
  • 1 pound cooking ham
  • ½ pound pumpkin, peeled and cubed
  • 1 pound sweet potatoes, yam or tannier, peeled and cubed
  • 1 onion, chopped
  • black pepper to taste
  • 2 sprigs thyme
  • 2 sprigs celery leaves, chopped
  • 1 clove garlic, crushed
  • 1 can diced whole tomatoes (14.5 ounces)
  • 2 tablespoons butter

Directions

  1. Place pigeon peas, ham, and pumpkin in a pot with 2 quarts of water. Cover and cook on low until peas are soft.
  2. Add all other ingredients and let cook until seasonings are soft.

Note: Pig tail and pig feet can also be added for extra flavor. Add ½ pound of each in step 1.

Recipe from: Native Recipes, College of the Virgin Islands, Virgin Islands Cooperative Extension Service, adapted by the USDA Food and Nutrition Administration.