Jamaican Red Peas Soup Recipe

Recipe by: easyjamaicanrecipes.com

Enjoy this authentic Jamaican Red Peas Soup and bring the warmth and delicious flavors of Jamaica straight to your dining table!

Prep Time 15

Cook Time 1

Total Time 1 15

Course Soups

Cuisine Jamaican

Servings 3 servings

Calories 250 kcal

2 cups dried red kidney beans
1 canned coconut milk
½ lb fresh pumpkin, peeled and chopped
1 medium yellow yam, peeled and chopped
1 medium chocho (chayote), peeled and diced
2 medium carrots, sliced
1 medium Irish potato, peeled and diced
3 cloves garlic, minced
1 medium onion, chopped
1 Scotch bonnet pepper (whole, for flavor)
4 sprigs fresh thyme
1 teaspoon pimento (allspice) berries
2 scallions, chopped
1 packet Pumpkin soup mix
8 cups water
Salt to taste
Meat (optional): see the notes at the end of this recipe for instructions on adding meat.

Wash the red kidney beans thoroughly and soak them in cold water for 2 to 3 hours or overnight.
Discard the soaking water and rinse the peas thoroughly. If using a pressure cooker, you can skip the soaking step.

Peel and chop the pumpkin, yellow yam, chocho, carrots and Irish potato.
Chop the onion, garlic, and scallion.
Combine flour, water, and a pinch of salt until the dough is firm, then roll them into thin, long pieces (spinners).

Add the soaked beans and 5 cups of water to a large pot. Add one garlic clove, pimento berries, and salt.
Cook on medium to high heat for 30-40 minutes, or until the beans they are soft. To test, simply take one bean out of the pot and press it with a fork or between your fingers. It should mash easily without resistance. If using a pressure cooker, cook for 15 minutes, then allow it to cool before opening.

Once the beans are cooked, turn the heat to medium-low. Add the coconut milk, onion, thyme, and scallion. Cover and bring to a boil.
Let these ingredients cook together for about 2 to 3 minutes.

Add the dumplings, pumpkin, yellow yam, chocho, carrots and Irish potato.
Add the whole Scotch Bonnet pepper (keep it whole to avoid too much spice).
Add about 1 and a half cups of water, cover, and bring the soup to a boil.
In a small bowl, mix the soup seasoning packet with a little water until smooth, then add it to the pot. Stir well.

Cover the pot and reduce the heat to a low simmer.
Let the soup cook for 30 minutes, stirring occasionally to prevent sticking.
Be careful not to burst the Scotch bonnet pepper while stirring.
Once the soup begins to bubble and the ingredients start to soften, reduce the heat further and allow the flavors to meld.
Keep an eye on the pot to prevent burning or the water from drying out. Gradually add 2-3 teaspoons of hot water if needed to avoid sticking and to maintain the right consistency.
To avoid overcooking the vegetables, check them gradually as the soup simmers. The vegetables should be soft but not overcooked.

Once the ground provisions are fully cooked, the vegetables are tender (a fork should easily sink all the way through), and the soup has taken on a rich color, taste the soup to see if more salt is needed.

Once all ingredients are tender and the soup has thickened, remove the Scotch Bonnet pepper and thyme stems.
Serve the soup warm, with beans, vegetables, and dumplings in each bowl and enjoy the authentic flavor of Jamaican Red Peas Soup!

If you’re looking to make Jamaican Red Peas Soup with meat, here’s how to prepare it:
1. Prepare the Meat: Boil the salted pork or beef for about 20 minutes to reduce saltiness. Discard the water and repeat if needed. Set aside.
2. Start the Soup Base: In a large pot, add the pork or beef, red kidney beans (or “red peas”), pimento, chopped onion, scallion, garlic, thyme, corn, and a pinch of salt. Cover with boiling water (about 5 inches above the ingredients) and cook on medium heat for around 45 minutes.
3. Add Vegetables and Coconut Milk: Add chopped pumpkin, carrots, chocho, yellow yam, potatoes, dumplings (spinners), and coconut milk. Stir well.
4. Season and Simmer: Add the pumpkin soup mix and a whole Scotch Bonnet pepper (keeping it whole to control the spice). Stir occasionally, adding water as needed. Simmer for 20-30 minutes, or until vegetables are tender.
Remove the Scotch Bonnet pepper before serving.
5. Serve: Serve warm and enjoy your Jamaican Red Peas Soup with pork or beef!
If you want the soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.
You can make Jamaican Red Peas Soup without dumplings, but in traditional Jamaican households, dumplings (spinners) are commonly used. However, leaving them out will still result in a flavorful soup.