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

Easy Jamaican Red Peas Soup

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from Healthier Steps.

What Is Red Peas Soup?

This is my vegan and gluten-free version of Jamaican red peas soup. Red pea soup is traditionally cooked with salt beef, salted pig’s tail, or chicken feet. Like my Jamaican Stew Peas, this red pea soup has so many flavors that you won’t even miss the meat.

The rich flavors of this Jamaican Red Peas Soup are out of this world. It’s a warm and comforting bowl of goodness that’s perfect for chilly evenings.

This hearty soup is not only vegan and gluten-free but also packs a nutritious punch with red kidney beans, vegetables, and coconut milk. What’s more, it’s incredibly easy to make, and the flavorful herb-infused broth will leave you feeling satisfied and content.

Why You’ll Love This Red Peas Soup Recipe

  • Hearty and flavorful: The Jamaican Red Peas Soup is packed with rich and inviting flavors that warm your soul.
  • Comfort in a bowl: It’s the perfect comfort food for chilly evenings, giving you a cozy and satisfied feeling.
  • Nutritious goodness: This soup is loaded with red kidney beans, vegetables, and coconut milk, offering a healthy and nourishing meal option.
  • Easy to make: The recipe is straightforward and hassle-free, making it a go-to choice for busy weeknights.

Ingredients Needed

  • Dried Red Kidney Beans: This will form the foundation for your red peas soup.
  • Aromatics like onion, garlic, and green onions.
  • Thyme: My favorite herb to use in Jamaican dishes.
  • Vegetables like carrots, potato, and yams.
  • Coconut Milk: This will keep the soup creamy and smooth.
  • Pimento Berries: Also know as whole allspice.
  • Vegetable Bouillon Cubes: You can substitute with your favorite bouillon cube or chicken-style seasoning or leave it out and just flavor with salt.
  • Scotch Bonnet: This pepper can be found in West Indian supermarkets or you can substitute with cayenne pepper.
  • Dumplings made with allpurpose glutenfree flour and salt.


red peas being soaked in water for red peas soup

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.

Watch Red Peas Soup Video

Expert Tips

  • Soaking the dried red kidney beans overnight or for at least 8 hours is essential. This not only reduces the cooking time but also helps make the beans more digestible.
  • The Scotch bonnet pepper adds heat to the soup. For milder heat, you can use less of it or remove the seeds and membrane from the pepper. Be cautious, as these peppers are quite spicy.
  • Ensure you roll your dumplings into small, thin pieces. They will expand while cooking, so you don’t want them to be too large, or they might not cook evenly.
  • If you prefer a thicker soup, you can remove a portion of the soup with beans and potato, blend it until smooth, and then stir it back into the pot. This will add thickness and creaminess.

Substitutions and Variations

  • Add vegetables– Spinach, kale, okra, or bell peppers would all be great in this red soup.
  • Add spices– Experiment with adding a touch of other spices to your Jamaican pea soup to change up the flavors. Curry powder, ginger, and cumin would all go great in this recipe.

Storage Tips

Storing Leftovers: Allow it to cool to room temperature. Transfer it to an airtight container and store the leftovers in the refrigerator for up to 4 days.

Freezing: Use a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. This red pea soup will keep in the freezer for up to 6 months.

Recipe FAQs

Can I use canned kidney beans instead of dried ones?

Yes, you can use canned kidney beans for convenience. Be sure to drain and rinse them before adding to the soup.

What’s the best way to serve Jamaican Red Peas Soup?

It’s commonly served as a hearty main course. You can enjoy it with traditional Jamaican side dishes like rice and fried plantains.

Are pimento berries the same as allspice?

Yes, pimento berries and allspice are the same. Pimento berries are the dried, unripe fruits of the Pimenta dioica tree and are often called allspice due to their flavor resembling a blend of various spices.

Where can I find Scotch bonnet peppers?

Scotch bonnet peppers are often available at West Indian or Caribbean supermarkets. If not, you can substitute them with cayenne peppers found in regular grocery stores.

Other Delicious Jamaican Soup To Try

Overlay Red peas soup with dumplings in a white bowl on a grey background

If you make this recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & 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.



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

Cook Time

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


For The Soup



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 or pimento berries, 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.


  • Soak kidney beans overnight for faster cooking and improved digestibility.
  • Adjust Scotch bonnet pepper for desired spiciness, remove seeds for milder flavor.
  • Roll dumplings thin to ensure even cooking as they expand.
  • For thicker soup, blend a portion with beans and potato and stir back in for creaminess.
Recipe author's Gravatar image

Michelle Blackwood, RN

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.