Saturday Soup/Beef Soup

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Easy

Saturday Soup/Beef Soup
Preparation time
Cooking time

Ingredients

For 5 Person(s)

Recipe

  • 24 cup(s) water
  • 1 pound(s) soup bone/meat
  • 4 clove(s) crushed garlic
  • 1/2 pound(s) carrot, cubed
  • 1/4 pound(s) turnip, cubed
  • 1 pound(s) pumpkin, cubed
  • 1/2 pound(s) chocho, peeled and cubed
  • 1 pound(s) yellow yam, peeled and cubed
  • FOR DUMPLING MIXTURE:
  • 1 pound(s) flour
  • 1/8 teaspoon(s) salt
  • 1/4 cup(s) water
  • SEASONING FOR SOUP:
  • 1 packet(s) Grace Cock Soup Mix
  • 1 stalk(s) escallion
  • 1 sprig(s) thyme
  • 1 tablespoon(s) all purpose seasoning
  • 1 whole scotch bonnet pepper
  • 1 teaspoon(s) salt
  • 5 whole pimento berries

Saturday Soup/Beef Soup Directions

  1. In a large pot bring water to a boil. Clean and chop soup bone/meat and add to the pot along with crushed garlic.
  2. Add carrot, turnip, pumpkin, chocho and cook until the meat is tender.
  3. Peel and add yellow yam.

    For Dumpling Mixture:
  4. Combine flour with 1/8 tsp salt and 1/2 cup water and knead to form a smooth dough. Cover and allow to relax for ten minutes.
  5. Cut dough in about 12 pieces and shape into dumplings and add to the soup.

    Seasoning for Soup:
  6. Stir in Grace Cock Soup Mix, beaten escallion, thyme, all purpose seasoning, scotch bonnet pepper, salt and pimento berries.
  7. Allow to simmer for 20-30 minutes.

    Enjoy!