Red Peas Soup

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.

4.95 from 36 votes

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Course: Soup

Cuisine: Jamaican

Keyword: Red peas soup

Prep Time: 20

Cook Time: 1 30

Servings: servings

Calories: 301kcal

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 or whole allspice
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 or pimento berries, 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.

Nutrition