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This is my vegan and gluten-free version of Jamaican red peas soup. It is traditionally cooked with salt beef, salted pig's tail, or chicken feet. Like my Jamaican Stew Peas, this red pea soup has lots of flavors that you won't even miss the meat.
To boost the flavor, I added 2 vegetable bouillon cubes, you can substitute with your favorite bouillon cube or chicken-style seasoning or leave it out and just flavor with salt.
Traditionally we add a Scotch bonnet pepper, this pepper can be found in West Indian supermarkets or you can substitute with cayenne pepper.
How To Make Red Peas Soup
- Sort beans and soak beans in a large pot or bowl of cold water overnight or for 8 hours. The following morning discard water and rinse beans.
- Add 10 cups of water and bring to boil on medium-high in a large pot, reduce heat to simmer and cook beans until tender, about 45 minutes to 1 hour.
- Add chopped onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable bouillon, and Scotch bonnet pepper.
- Bring to boil and reduce to a simmer and cook until vegetables are tender about 30 minutes.
- Discard Scotch bonnet pepper before serving.
Other Delicious Jamaican Soup To Try
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Nutrition
- Energy:
- 257 kcal / 1074 kJ
- Fat:
- 8 g
- Protein:
- 12 g
- Carbs:
- 37 g
Cooking Time
- Preparation:
- 20 min
- Cooking:
- 1 h 30 min
- Ready in:
- 1 h 50 min
Ingredients
For The Soup
- 2 cups dried red kidney beans
- 10 cups water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 green onions, chopped
- 3 sprigs of thyme
- 1 medium carrot, peeled and chopped
- 1 medium potato, peeled and chopped
- 1 cup yam, peeled and chopped
- 1 cup coconut milk
- 6 pimento berries
- 2 cubes vegetable bouillons
- 1 whole Scotch Bonnet
- Salt to taste
- 1 batch of Dumplings, optional recipe below
Dumplings
- 1/2 cup all purpose gluten-free flour, (I used Krusteaz brand)
- 1/4 cup water
- 1/4 teaspoon salt
Instructions
For The Soup
- Sort and wash beans, soak in cold water overnight in a large pot or bowl for at least 8 hours.
- The following day, discard water and rinse beans, place them in a large saucepan with 10 cups of water and bring to boil, lower heat to simmer until tender for about 45 minutes to 1 hour.
- Add chopped onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable bouillon, and Scotch bonnet pepper.
- Bring to boil and reduce to a simmer and cook until vegetables are tender about 30 minutes. Discard Scotch bonnet pepper before serving.
For The Dumplings
- Place flour and salt in a bowl. Add water and mix to make a stiff dough. Pinch off small pieces of dough and roll into the palm of hands to make long thin dumplings. Drop into simmering stew.
All those recipes are 😋 yummy
Thank you Eva, I’m so happy you enjoyed it.
I followed your recipe to a tee but it came out watery. And the soup was not dark, most likely due to not using dark red kidney beans. Did you blend your soup?
Natalie, when the soup is watery and not to your liking all you do is cook it for longer until it’s at the consistency you like. My husband loves his soup watery and I like it thick. Yes, I prefer to use dark red kidney beans but it really doesn’t matter, they taste the same.
Amazing. Thank you for sharing.
Can I substitute the flour in the dumplings with regular flour?
Yes we can, start by slowly adding the water until a dough ball is formed, you might need more or less.