3 small carrots
1 bag dried yellow or green split peas (14–16 oz)
8 oz fresh prediced onions
6 oz fresh prediced celery
48 oz reduced-sodium chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon pepper
2 well ripened plantains
3/4 lb medium shrimp, peeled/deveined (thawed)
- Cut carrots into bite-size pieces.
- Combine all ingredients (except shrimp and plantains) in large saucepan. Cover and bring to a boil on medium.
- Reduce heat to simmer (soup should still lightly bubble); cook 20–25 minutes or until peas are tender. Cut ends off plantains; slice through peel lengthwise for easy removal. Cut plantains into bite-size pieces.
- Stir plantains and shrimp into soup (wash hands). Cook and stir 2–4 minutes and just until shrimp begin to turn pink and opaque. Serve. (Makes 6 servings.)