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Green Pigeon Pea Soup (Sopa de Gandules )

User Rating 5 Star Rating (1 Review)


Green Pigeon Pea Soup. Photo © Hector Rodriguez. Licensed to About.com

Green Pigeon Pea Soup

Photo © Hector Rodriguez. Licensed to About.com
This soup can easily be converted to a vegetarian version by eliminating the ham and using 6 cups of vegetable stock in place of the chicken stock and bullion cube. A good substitute for calabaza (West Indian pumpkin) is Hubbard squash. Also, you can use your own sofrito in this dish.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1 pound green pigeon peas (fresh, frozen or canned)
  • 3 cups chicken stock
  • 3 cups water
  • 1 chicken bullion cube
  • 1 pound calabaza (or winter squash)
  • 1 cup ham (cooked, cubed)
  • 1/2 cup sofrito
  • Salt and pepper to taste


  1. Combine all ingredients in a soup pot and bring to a boil.
  2. Boil for five minutes.
  3. Reduce heat. Cover and simmer for 20 minutes. Pigeon peas should be soft and the calabaza falling apart to thicken the soup.
  4. Serve warm.
Servings:Serves 6.
User Reviews

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 5 out of 5
Sopa de gandules con arroz, Member elgranpagan

Asopao de gandules I added 1 cup of rice and some other vegetables to the same ingredients I got Pigeon Pea Gumbo Awesome!

1 out of 1 people found this helpful.

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