Spicy Pea Soup with Chicken, Vegetables, and Mint

Prepare the necessary ingredients. If using whole peas, soak them in cold water for 6-8 hours (or overnight) beforehand. Split peas do not require soaking.

Place the chicken thigh in a pot, cover with 1.8-2 liters of water, and bring to a boil. Carefully skim off any foam as it boils.

Rinse the peas and add them to the pot after skimming the foam.

Also add bay leaf to the pot.

Cook for approximately 40 minutes, until the peas are soft (but not completely mushy).

After this, remove the cooked chicken from the broth. Separate the chicken meat from the bone, cut into small pieces, cover, and set aside.

Peel the onion and carrot, then dice them.

Remove seeds from the bell pepper and cut into strips.

In a frying pan, heat 1 tablespoon of vegetable oil and sauté the onion and carrot for about 5 minutes, until soft and lightly golden.

Add the bell pepper to the pan and sauté for another 3-5 minutes.

Peel the potatoes and cut them into small cubes.

Add the potatoes to the pot and cook for 5 minutes.

After this, add the sautéed vegetables to the pot.

Season with salt and add allspice peas. Cook for 10 minutes.

Blanch the tomatoes in boiling water for 1 minute, then peel them. Dice the tomatoes into small cubes.

In a frying pan, heat 1 tablespoon of vegetable oil and sauté the tomatoes for 2-3 minutes until soft.

Then add all spices, except black ground pepper, to the pan.

Sauté for another 1 minute and sprinkle flour into the pan.

Mix everything, sauté for another 10-20 seconds, and remove from heat.

Add the sautéed tomatoes with spices and flour to the pot.

Next, add the chicken meat. Cook the soup for another 3-4 minutes.

Wash the mint and parsley, shake off excess water, remove tough stems, and finely chop the leaves. A small amount of mint and parsley can be reserved for garnish.

Then add black ground pepper to the pot and stir in mint and parsley. Season with salt to taste.

Mix everything, turn off the heat, and let it steep, covered, for 10 minutes.

Ladle the spicy pea soup with chicken and vegetables into portions, sprinkle with the remaining parsley and mint. Enjoy your meal!