
Ochi Gungo Peas Soup
- 3 cups gungo peas (green pigeon peas), pre-soaked and rinsed (canned is OK, too)
- 8 cups vegetable broth
- 1 cup coconut milk
- 1 chopped onion
- 2 chopped green onions
- 1/4 cup diced red bell pepper
- 2 minced garlic cloves
- 1 tbsp Ochi blend
- 1 potato, cut into cubes
- 1 carrot, diced
- 1/2 tsp fresh ginger, grated
- 1 recipe Dumplings

Instructions
- (If using canned peas, skip this step) Add the soaked and rinsed peas into the pot and cook until tender.
- Then add vegetable broth, onion, garlic, green onion, Ochi blend, coconut milk, carrot and dumplings.
- Bring the mixture to a boil and then simmer for 20 minutes. Seve and enjoy!