
Jamaican Gungo Pea Soup
- 3 cups gungo peas (green pigeon peas), pre-soaked and rinsed (canned is OK, too)
- 8 cups vegetable broth
- 1 cup coconut milk
- 2 green onions, chopped
- 2 tbsp Kingston blend
- 1 potato, cut into cubes
- 1 carrot, diced
- Dumplings (recipe below)
For Dumplings
- 1/2 cup flour
- 1/4 cup cold water
- 1/4 tsp salt

Instructions
For dumplings:
- Grab a bowl, add flour, salt and water and mix to make a stiff and smooth dough. Take a small piece from dough and roll it to make long thin dumplings.
For soup:
- (If using canned peas, skip this step) In a pot of boiling water, add pre-soaked and drained peas and simmer for an hour.
- Then add vegetable broth, dumplings, Kingston blend and all the remaining ingredients. Bring the mixture to a boil and simmer for 20-25 minutes. Serve right away and enjoy!