Cow Heel Soup

Name: Cow Heel Soup
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 lbs cow heel, chopped; 1 cup yellow split peas, rinsed; 1/4 cup Trinidadian green seasoning; 2 carrots, chopped; 2 russet potatoes, cubed; 1 Scotch bonnet pepper, whole; 4 sprigs fresh thyme; 8 cups water; 1 tsp salt

A rich Trinidadian soup featuring soft gelatinous cow heel, yellow split peas, and root vegetables cooked in an aromatic herb broth.

90 minMediumServes 6420 cal/serving

CaribbeanSoupPressure CookerHigh ProteinHigh FiberGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs cow heel, chopped
1 cup yellow split peas, rinsed
1/4 cup Trinidadian green seasoning
2 carrots, chopped
2 russet potatoes, cubed
1 Scotch bonnet pepper, whole
4 sprigs fresh thyme
8 cups water
1 tsp salt

Instructions

1

Combine 2 lbs chopped cow heel, 1 cup rinsed yellow split peas, 1/4 cup Trinidadian green seasoning, 1 tsp salt, and 8 cups water in a pressure cooker.
2

Seal the pressure cooker and cook on high pressure for 45 minutes, then allow natural pressure release for 15 minutes.
3

Open the lid carefully and stir in 2 chopped carrots, 2 cubed russet potatoes, 1 whole Scotch bonnet pepper, and 4 sprigs fresh thyme.
4

Simmer uncovered on stovetop mode for 20 minutes until vegetables are tender and cow heel reaches an internal temperature of at least 165°F.
5

Discard Scotch bonnet and thyme before ladling into bowls.

Questions

How long does Cow Heel Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Cow Heel Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

Serve it with

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