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 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 8
Ingredients
1lbdried split peasabout 2 cups
6green bananaspeeled and diced (about 4 cups)
2tablespoonsoil
6garlic clovescrushed
1medium sized finely chopped white onionabout 2 cups
½tablespoonof ground cumin
½tspground achioteoptional
6cupswatercan also use the broth or cooking liquid from the peas
½cupcrumbled queso frescoor feta cheese
1cupcrumbled or grated quesillo cheesecan use mozzarella
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.