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Ecuadorian green banana and split pea soup
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Arvejas con guineo: split pea and green banana soup

This split pea and green banana soup , known as arvejas con guineo in Spanish, is a traditional soup from southern Ecuador, and is made with green bananas, peas, onion, garlic, cumin, achiote, cheese and cilantro.
Course Soup, Starter
Cuisine Andean, Ecuadorian, Latin, South American
Keyword Arvejas con guineo, Ecuadorian split pea and green banana soup, Green banana soup, Peas
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 1 lb dried split peas about 2 cups
  • 6 green bananas peeled and diced (about 4 cups)
  • 2 tablespoons oil
  • 6 garlic cloves crushed
  • 1 medium sized finely chopped white onion about 2 cups
  • ½ tablespoon of ground cumin
  • ½ tsp ground achiote optional
  • 6 cups water can also use the broth or cooking liquid from the peas
  • ½ cup crumbled queso fresco or feta cheese
  • 1 cup crumbled or grated quesillo cheese can use mozzarella
  • 1 cup milk
  • 4 tablespoons of finely chopped cilantro
  • Salt and pepper

Serve with:

Instructions

  • Cook the peas according to package instructions in water and salt until tender, if desired reserve the broth the peas cooked in to add to the soup (instead of water).
  • Heat the oil over medium heat to make a refrito, add the chopped onion, crushed garlic, cumin, achiote, and salt, cook for about 5 minutes or until the onions are soft
  • Add the water or broth from the peas, bring to a boil and add the diced green bananas, simmer until the green bananas are soft, about 20-25 minutes.
  • Add the cooked split peas, stir well and cook for 5 minutes
  • Add the cheese and milk, cook for about 5 minutes, stirring occasionally.
  • Add the chopped cilantro, taste and adjust salt to taste. Serve with avocados slices and hot sauce.

Nutrition

Serving: 1g