Gungo Bean Meat Soup

April 7, 2022

115 minutes

medium

serves 2

This Gungo Bean Meat Soup is a wholesome meal recipe. Cook Gungo Bean Meat Soup for lunch-time or dinner. Enjoy eating it; Gungo Bean Meat Soup is a trendy and popular food for any time meal. Jamaican Cooking’s Gungo Bean Meat Soup is seasoned and marinaded in natural herbs and spices. This Gungo Bean Meat Soup is flavorful and delicious. “JOIN OUR FOOD FORUM, UPLOAD AND SHARE YOUR OWN RECIPE, MEMBERSHIP IS FREE!”. (It is exciting, join us in this fun community)

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Ingredients

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	GUNGO PEAS SOUP - MEATS: (All meats should be cut into chucks - pressured for 12 to 15 minutes) buy fresh
	1 lb Soup Meat
	½ lb Corn Pork
	½ lb Beef, or Corn Beef
	¼ lb Chicken Feet - optional
	½ lb Cow's Tripe - optional
	3 or more stacks Scallion (whole, beat with spoon)
	1 whole Pepper (Scotch bonnet)
	2 tablespoons Salt
	6 cloves Garlic (peeled mashed)
	1 teaspoon Pimento Berries - dried
	sprig Thyme (fresh) - (tie to two fingers)
	1 tablespoon White Vinegar and 1 tablespoon to wash the meat
	60 grams pack Soup Chicken Noodle, (not cock soup - Important!
	1 tablespoon Butter
	8 cups Water
	1 cup Water - as stand by (you might need it)
	1 inch Ginger Root (unpeeled & washed properly)
	1 pint or lb. Gungo Peas - dried or green/fresh
	VEGETABLES & HARD STARCHY FOODS: (add all or any of the following)
	2 medium Carrots (diced)
	1 small Cho Cho (diced)
	2 small Turnips (peeled and cubed)
	1 lb Pumpkin - with skin (cut to size half your palm)
	½ lb Irish Potato (chopped to big chucks)
	1 lb Yellow or White Yam (cut to size half your palm)
	1 lb Sweet Potatoes (cut to size half your palm or in two)
	SPINNERS DUMPLINGS:
	2 cups Flour
	½ cup Water
	¼ teaspoon Salt

THE CHEF RECOMMENDS USING THESE HERBS,.! (for those who wants to use powdered seasonings add: 1 + 1/2 tablespoons of All Purpose Seasoning, 1 teaspoon of Tenderizer; 1 pinch of seasoning salt - I could say don't add this; however most people do):

	1 tablespoon Cilantro & or Parsley (dried or fresh) - flake it
	1 tablespoon Basil (dried or fresh) - flake it
	2 teaspoons Rosemary (dried or fresh) - flake it
	1 teaspoon Marjoram (dried or fresh) - flake it
	½ teaspoon Oregano (dried or fresh) - flake it
	4 spices Whole Cloves

Nutritional Information

200g Fat

100g Protein

146g Sugars

436g Calories

24g Carbs

137g Trans fat

Directions

Preparation:

First, strip, wash and dice vegetables, then divide into two separate containers, we will call, “seasoning container #1 and seasoning container #2”. Divide the herbs as well. Prepare flour dumplings by add ingredients, and then roll dumpling spinners. Put aside for later. Rinse fresh or dried gungo peas in white vinegar with water, and then soak in enough water for 30 minutes releases gas. Do not use that water when ready. Fresh green beans need not soak.

Clean meats by trimming fats; do not wash meat, cut in 2 inches bitable chunks.

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Cook it:

Pressure-cook the soaked gungo peas, beef chunks with, seasoning container #1 in 6 cups of water for 15 minutes. Gauge stoves’ flame on 4 or medium/low. Note: If using cows’ tripe, clean and prep by trimming fats. Then pressure cook for an hour 15 minutes. Add beef chunks with soaked gungo peas and pressure cook for 15 minutes more, totaling an hour 30 minutes. It is traditional to use cows’ tripe; remember that!

After that, add 2 to 3 cups water, seasoning container #2, diced pumpkin. This gives soup’s rich body in the end. You want pumpkin to dissolves into soup. Cover slightly opened with pot’s lid; allow simmering with stove’s flame gauging low to two.

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Continue Cooking it:

After 10 minutes, add flour dumpling spinners, allow simmering. After 10 minutes, peel, slice or dice, add yam and peppers. After 5 minutes, add diced or sliced Irish potatoes, if using. Allow simmering on low flame. After 10 minutes, add one pack chicken noodle. Stir in properly! Allow to cooking for 25 to 35 minutes. Stir in every 5 minutes between times. Now 5 minutes to the end add the diced carrot, or when finish.

Watch the soup, if it starts sticking on pot’s bottom put 1/2 to 1 cup more water, and turns flame on low. Stir in Allow cooling before eating, chicken soup will be hot and can burn your tongue. Allow cooling before serving.

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(Note, you can stop cooking 15 minutes prior, and then warm up when ready to serve 2 to 4 hours later.) Finish! Remove scallion seasonings.

This recipe serves for small family 3 to 4 people. Total cooking time an hour 15 minutes, out 4 hours prior cooking, sealed refrigerator 2 days, freeze 2 months freshness.

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Notes

*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.

*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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