- Prep Time
- Servings
- Cooking Time
Ingredients
pre-soaked whole peas (soak in water for 8hrs or overnight preferably)
1 green, red and yellow bell pepper (diced)
2 halved tomatoes
1 chopped onion
sliced nyamabite or any ham
salt and pepper to taste
bay leaves
Directions
Boil whole peas for 40min. This can be less with a pressure cooker.
Roast the bell peppers and tomatoes. Use herb-infused canola oil for more flavour.
Blend the vegetables and the boiled peas together, and add some water if the mixture is too thick.
In a separate pan, fry onions until fragrant and translucent then add the sliced nyamabite and stir for three minutes.
Add the blended mixture and some water or vegetable stock if you have and mix.
Add bay leaves, salt, and pepper to taste and allow to simmer on low heat for roughly 3-5 minutes.
Serve when hot!
TIP
The blended mixture can be kept in the freezer for up to three months. Anytime you need to make soup just defrost, add hot water, and any other seasoning or protein you’d like.
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