Hearty Trinidadian chicken soup with split peas and ground provisions.

Steps

1. Boil chicken bones in pot of boiling salted water; add split peas and cook until meat leaves the bones and split peas are tender.
2. Remove meat from bones and cut up where necessary; return to stock pot.
3. Peel and dice carrots and sweet potato; add to pot with chopped tomato, onion, seasonings and chicken cube.
4. When carrot is tender, add cabbage, sweet pepper and ochroes.
5. Cook until tender.
6. Season to taste. Serve hot. Cauliflower and Italian seasoning can be added, also zucchini if desired or pumpkin. Chicken pieces can be used in place of bones if more meat is desired.