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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Cow Heel Soup Recipe

July 30, 2017

Yield: (6-8) Servings

 

*FC - Finely Chopped

 

INGREDIENTS

 

Cow Heel - 1 lb

Water - 10 cups

Split Peas - 1 cup

Onion - 1/2 cup FC

Pimento - 3 FC 

Garlic - 4 cloves FC

Chive - 2 bundles FC

Chadon Beni - 2 bundles FC

Potato - 1/2 lb (1 inch cubes)

Dasheen - 1/2 lb (1 inch cubes)

Green Fig - 4-5 halved

Carrots - 1 (thinly sliced)

Pumpkin - 1/2 lb (1 inch cubes)

Chicken Noodle Soup - 1 pack (optional)

Black Pepper - 1/2 tsp

Salt 

 

METHOD

  1. Add cow heel, salt and 4 cups of water to a pressure cooker and cook for 30 minutes. 

  2. Set aside.

  3. In another pot; add split peas, onion, pimento, garlic, chadon beni, chive and remaining cups of water. 

  4. Let cook for 25 minutes. 

  5. Add potato, dasheen, green fig, carrots and pumpkin. 

  6. Let cook for 10 minutes.

  7. Add cow heel (with liquid), chicken noodle soup, black pepper and let simmer for 20 minutes over low to medium heat.

  8. Taste for salt.

 

 

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