PIGEON PEA SOUP WITH PLANTAIN DUMPLINGS

Pigeon Pea Soup with Plantain Dumplings image

This savory pigeon pea soup tastes wonderful with our garlicky plantain dumplings. Read on for the recipe-and for plantain how-to tips, too.

Provided by My Food and Family

Categories Beans

Time 50m

Yield 9 servings

Number Of Ingredients 14

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Ingredients

2 green plantains, peeled, finely shredded
3 cloves garlic, chopped, divided
1 Tbsp. oil
1 onion, chopped
1 green pepper, finely chopped
1/2 cup chopped fresh cilantro, divided
2 cans (15 oz. each) pigeon peas, drained
1 can (8 oz.) tomato sauce
3 qt. (12 cups) water
3 cubes chicken bouillon
2 cups cubed butternut squash (1 inch)
1/2 cup short-grain white rice, uncooked
4 oz. OSCAR MAYER Smoked Ham, chopped
1/4 cup chopped green olives

Steps:

Mix plantains and 1/3 of the garlic until mixture forms soft dough. Roll into 18 balls, using about 1 Tbsp. of the plantain mixture for each.
Heat oil in 8-qt. stockpot on medium heat. Add onions, peppers, 1/3 cup cilantro and remaining garlic; cook 5 min., stirring constantly. Stir in peas and tomato sauce; cook 1 min. Add water and bouillon; stir. Bring to boil. Add squash and plantain balls; cook 10 min.
Add rice, ham and olives; stir. Simmer on medium-low heat 15 min. or until rice is tender. Serve topped with remaining cilantro.

Nutrition Facts : Calories 210, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g