Vegetable Soup

This soup is a versatile crowd pleaser. Hearty enough to be a main course with some crusty bread or an  ideal starter, served in small portions. With a long list of potential ingredients to choose from this soup is limited only by your imagination. 5 to 6 fresh vegetables should be plenty to make a rich delicious soup that’s sure to please.  Omit the dumplings, slat and pepper and you have Ital Stew.

3 cloves garlic – chopped
½ lb pumpkin/ calabaza – peeled and diced
1 large potato – cubed
2 small carrots – cut into small pieces
1 cho cho/ chayote – diced
2 sticks celery – finely chopped
3 medium plum tomatoes – chopped
1medium bell pepper – diced
1 sprig thyme
1 stalk scallion – finely chopped

Optional Ingredients – Add 1 or 2 of the following based on your local availability.Increase water, salt, black pepper and onion as needed to suit your personal taste. 

  • 1 cup cooked red kidney beans (15. oz canned)
  • ½ lb. Jamaican white , peeled and cut into small pieces
  • ½ lb. Jamaican yellow yam, peeled and cut into small pieces
  • 2 medium green bananas, sliced
  • 1 large turnip, diced
  • 1 large cho-cho (chayote/ christophene), diced
  • Soup

Cooking Directions
Add garlic and pumpkin to hot 8 quart pot over medium heat. Immediately add 1 cup of water and stir. Cover the pot and let it simmer for about 10 minutes. Add potato,  carrots and cho cho and stir very well. Add 2 quarts of water cover and let simmer for 20 to 25 minutes. Remove lid, add remaining ingredients and stir. If stew is too thick add 1 cup of water and stir reduce heat to medium low and let it simmer uncovered for 5 minutes


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