Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lentil | 1/2 cup cooked (99g) | 115 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb lean oxtails, jointed
- ½ lb pres soaked dry beans, split peas or lentils
- 2 small onions
- salt to taste
- 2 or 3 medium carrots
- ½ bunch chives
- 2sprigs thyme
- 1 whole hot pepper (scotch bonnet )
- 2 or 3 cloves garlic
Directions
In a large saucepan put meat, carrots, soaked peas or beans with water to cover ingredients.
Cook until meat and beans or peas are tender.
Skim off fat and add more water to make required quantity of soup.
Add all ingredients and simmer until soup has a mellow taste.
Remove hot pepper before it bursts. Discard pepper or eat it on the side if you dare!
Correct seasoning and if desired, add sherry before serving hot.
Category:Trinidadian Recipes
Category:Trinidadian Soups