Pigeon-Pea Soup Recipe

Name: Pigeon-Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14-oz) packages frozen pigeon peas, thawed; lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced; 3 cups water; 14- to 15-oz can chicken broth; 1 large fresh jalapeno chile, seeded and finely chopped; 1/2 red bell pepper, finely chopped; 6 aji dulce chiles, finely chopped, including seeds; 1 medium onion, finely chopped; 4 garlic cloves, minced; 2 tablespoons olive oil; 1/2 cup finely chopped fresh cilantro; 1 small tomato, seeded and chopped; 1/2 teaspoon fresh thyme or oregano leaves; 6 oz calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup); 1 garlic clove; 4 fresh cilantro sprigs; 1/2 green plantain, peeled

Servings: persons

2 (14-oz) packages frozen pigeon peas, thawed
lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced
3 cups water
14- to 15-oz can chicken broth
1 large fresh jalapeno chile, seeded and finely chopped
1/2 red bell pepper, finely chopped
6 aji dulce chiles, finely chopped, including seeds
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro
1 small tomato, seeded and chopped
1/2 teaspoon fresh thyme or oregano leaves
6 oz calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup)
1 garlic clove
4 fresh cilantro sprigs
1/2 green plantain, peeled

1
Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes.
2
Make sofrito while peas simmer: Cook jalapeno, bell pepper, aji dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened.
3
Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes.
4
Season sofrito with salt and pepper.
5
Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes.
6
Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew.
7
Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.

1222

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 (14-oz) packages frozen pigeon peas, thawed, lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced, 3 cups water, 14- to 15-oz can chicken broth, and more.

Yes, Pigeon-Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pigeon-Pea Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions