FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
What Is Red Peas Soup?
This is my vegan and gluten-free version of Jamaican red peas soup. Red peas soup 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.
How To Make Red Peas Soup Thick?
To make your soup thick, you can either cook the soup for longer until it thickens, You can also remove a cup of soup with beans and potato, using a handheld to process until thick, stir into the remaining soup and stir.
Other Delicious Jamaican Soup To Try
If you make this recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!
For Healthier Steps Soups And Stews Cookbook check HERE.
Also please leave a star rating ;-)
Need some encouragement on your Healthier Steps journey?
Join our Facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips, etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.
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.
Hi Michelle. I’m so glad I discovered your website! My mom is from Jamaica so I grew up eating many of these dishes. I recently switched to a vegan diet so I am happy to find your vegan versions of these Jamaican classics. I just made the red peas soup and it was delicious. The coconut milk gives a rich flavor. My kids loved it and helped themselves to a second serving. Thank you!
Rachel, I’m so happy you found my website and my recipes bring back memories of your mom’s cooking. That’s awesome that your kids loved it too. Thank you for your feedback. I really appreciate it.
Delicious! Easy recipe and so heart warming good. I used canned red peas and canned coconut milk so the soup came out light pinkish so I added little bit of browning to make it look right. Thank you, I will definetly try more of your recipes!
I’m so happy you enjoyed them Elina, thank you for sharing your feedback.
If you substitute the dried red kidney for canned red kidney, do you still have to soak the beans for 8 hours?
No, you don’t have to soak canned red kidney beans.
Great soup!
Made my first red peas soup. Followed your recipe to the T! I added tofu. My fam says it was delicious . Normally I am buying it from Jamaican restaurant or my aunt makes it now I will be making my own!
That’s awesome Shauna, I’m so proud of you. I’m so happy you and your family enjoyed it and now you can surprise your aunt with it.
Michelle, This soup was absolutely delicious. Going to make this again.
Carole, I’m so happy you enjoyed it. Thank you for sharing your feedback.
Thank you for sharing your recipes.They look and sound yummy.
You are welcome Liz.
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.