Caribbean Black Eyed Peas Soup Tasty Tuesday’s |

Learn how to make a Caribbean style black-eyed peas soup, with step by step instructions from Gourmand Award winning cookbook author, Chris De La Rosa. Flavored with salted pig tails and a host of Caribbean herbs, this is a lovely one pot dish to enjoy on a cold winter night. Caribbean soups can be thick and full of body like most stews, but with it’s own unique taste, texture and flavors.

For this blackeye peas soup, you’ll need

1-2 lbs salted pigtails
1 cup dried black eyed peas
7-9 cups water (for the soup)
1 can coconut milk (about 1 1/4 cups)
1 carrot
2 scallions
1 scotch bonnet pepper
2-3 cups diced pumpkin
12 okra
1/4 teaspoon black pepper
3 allspice berries
1 onion
4 cloves garlic
1 tablespoon veg oil
2 tablespoon chopped parsley
4 sprigs thyme
1/2 lime for washing pig tail

Flour Dumplings
1 cup all purpose flour
pinch salt
1/4 teaspoon sugar
1/4 cup water

More Caribbean recipes can be found at

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Instagram: caribbeanpot

To learn more about Chris De La Rosa, you can visit