You all know how much I love soup, so I am always looking for new ways to get creative and change up the recipes. For this recipe, I used beef and chicken broth instead of the Jamaican soup mix that I normally use. I wanted to see if it would have the same amazing taste that I have grown to love. Guess what? It did! Check out the recipe and instruction below.
What you will need:
1 lb chicken breasts or thighs diced.
1-2 cups of diced pumpkin or squash (If you want a thicker soup you can use more)
1/2 cup chopped celery
2 medium carrots diced
4 cups beef broth
4 cups chicken broth
1 can of red kidney beans drained
2 medium Irish potatoes diced
3/4 cup of yams or yuca (you can use yellow or white)
1/2 cup of flour to make dumplings
2 cloves of garlic
1-2 sprigs of thyme
2-3 stalks of scallions
1-2 tablespoons of butter
1 teaspoon salt
1 teaspoon black pepper
1 packet or cube of Maggie beef or chicken bullion
Add chicken broth and beef broth to the pot along with pumpkin or squash and garlic, over medium heat. When pumpkin or squash is cooked remove the chunks and crush them. Add crushed pumpkin or squash back to the pot.
Add chicken, carrots, celery and kidney beans to the pot. Cook for 15 minutes while stirring occasionally.
Place flour in a small bowl and knead into a dough by adding water (a little at a time while you knead the dough with the palm of your hand). Once the dough is formed, break off little chunks and roll between the palm of both hands. Place the rolled balls into the pot and stir.
Add Irish potatoes and yams. Allow all ingredients to cook for about 15-18 minutes.
Add thyme, scallion, butter, salt, black pepper and beef or chicken bouillon and stir. I also added scotch a small piece of bonnet pepper because I love it spicy. Adjust the seasoning to your preference. Reduce the heat to low and cook for 5-8 minutes.
Let me know in the comments what you think of this recipe and if you make it let me know as well. Thank you for reading as always. Please share this recipe with your friends.