Red Peas Soup

This hearty Red Peas Soup recipe is so flavorful and comforting and warming. It is perfect for chilly evenings. Red beans cooked in a flavorful herb infused coconut broth with potato, carrots, yam, and dumplings. 

Red Peas Soup

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Easy Jamaican Red Peas Soup

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

  1. 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.
  2. 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. 
  3. Add chopped onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable bouillon, and Scotch bonnet pepper.
  4. Bring to boil and reduce to a simmer and cook until vegetables are tender about 30 minutes.
  5. Discard Scotch bonnet pepper before serving.

Other Delicious Jamaican Soup To Try

Red Pea Soup

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Categories

Categories: ,
Course:
Cuisine:
Season:

Nutrition

Energy:
257 kcal / 1074 kJ
Fat:
8 g
Protein:
12 g
Carbs:
37 g
Per portion

Cooking Time

Preparation:
20 min
Cooking:
1 h 30 min
Ready in:
1 h 50 min
For:
8 Servings

Ingredients

For The Soup

Dumplings

Instructions

For The Soup

  1. Sort and wash beans, soak in cold water overnight in a large pot or bowl for at least 8 hours.
  2. 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.
  3. Add chopped onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable bouillon, and Scotch bonnet pepper.
  4. 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

  1. 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.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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3 Comments
  1. Cee-cee
    January 20, 2019

    Amazing. Thank you for sharing.

  2. Jennifer
    December 14, 2018

    Can I substitute the flour in the dumplings with regular flour?

    • Michelle Blackwood
      December 14, 2018

      Yes we can, start by slowly adding the water until a dough ball is formed, you might need more or less.