2 c. pigeon peas, fresh or canned
4 c. chicken stock or water
1/2 lb. fresh beef or chicken, cubed
1 bunch finity soup
1/4 lb. pumpkin
Salt and pepper to taste
1/2 c. tomato puree
1 tsp. sugar
2 onions, sliced
1 med. carrot, cut into rounds
1 clove garlic

Wash pigeon peas and put into boiling water or stock to cook until soft. Add remaining ingredients. Simmer gently until flavors are developed and beef is cooled. Serve immediately.