Soups
Corn Soup

A healthy Split Peas Corn Soup. This is a very tasty soup. I remember as a youngster, my mother cooked this soup every Saturday and I would be very upset when I realized that she made soup. I did not like soup at all. Now as an adult I appreciate the nutrition that can be acquired from eating this meal and try to continue my mom's tradition of cooking it every Saturday.

During the Carnival season in Trinidad and Tobago, West Indies, many food vendors sell this dish to party goers. It is a big seller.

Method
Put the yellow split peas and corn into a pressure cooker. Add 6 cups of water and the three cloves of garlic. Put the pressure cooker on the stove and allow to pressure for about seven minutes. As soon as the cooker builds pressure, turn off the stove. I notice that if I don't turn the stove off at this point, liquid from the pot seeps out from the pot cover and messes my stove. After the pot has cooled down and pot cover can be removed, re-light the stove. Add the corn, salt, black pepper and pepper sauce (optional). The peas should be almost like a creamy liquid now. You can use a swizzle stick to blend the peas if they have not fully melted out.

I like to use Maggi Vegetable Soup seasoning so I would add about two tablespoons to my pot. I also like to see the chunks of dried vegetables (from the Maggie soup) in my pot. After 15 minutes, turn off the stove. Done!!

Update
One day I went to my favorite wholesale store to purchase some yellow split peas but they were out of stock. What they did have was green split peas. Now I have never used this peas before and I was a bit concerned that my soup would look green. But I was greatly surprised. I simply put the peas to cook in a regular pot of water and it did not take much time to cook at all. And in addition, my soup was not green.

I normally put Ground Provision (I cut the provision into small squares) and Dumplings in my soup. When making my Dumplings, I shape then into mini balls to put into the soup.

Step By Step Pictures