Vegetable Soup

Ingredients

• 1 bunch of spinach or ugu leaves, chopped
• 1 cup waterleaf or pumpkin leaves, chopped
• 1 lb assorted meat (beef, tripe, etc.)
• 1 cup stockfish or dried fish, soaked
• 2 tablespoons palm oil
• 1 medium onion, chopped
• 2 bell peppers, chopped
• Salt to taste
• Seasoning cubes
• 1-2 scotch bonnet peppers, optional

Procedure

1. Boil the assorted meats with salt, onions, and seasoning cubes until tender. Set aside.
2. In a pot, heat the palm oil over medium heat and add the chopped onions and bell peppers. Sauté until soft.
3. Add the meat and stockfish, and allow to simmer for 5-10 minutes.
4. Mix in the chopped vegetables and stir. Let cook for 3-5 minutes, until vegetables are just wilted.
5. Season with salt and extra seasoning cubes if needed. Add scotch bonnet pepper for heat, if desired.
6. Serve hot with rice, fufu, or pounded yam.