Red pea soup

Red pea soup

Learn how to make this heart warming  Ital Jamaican red pea soup – gluten free, dairy free, vegan



2 cups of  dried red kidney beans

9 cups of water

1 large sweet potato (or 2 medium sized), chopped

2 cups worth of yam, cubed (or use pumpkin instead)

2 medium carrots, sliced and halved

1/2 block of coconut cream/creamed coconut (or use 1/2 cup of coconut milk)

5 sprigs of thyme

1 tsp of coriander (not typically used to optional)

2 large scallion, sliced

1 scotch bonnet

6 pimento berries

1 tsp of black pepper

1/4 tsp of garlic powder

pink salt to taste

To make the dumplings

2 cups of gluten free flour

1/2 cup of water

1/4 tsp pink salt


Place the red kidney beans in a medium sized bowl and fill with enough water to cover the beans.

Allow to soak for several hours or overnight.

Rinse the beans several times then place in a large enough stock pot with the 9 cups of water

Add the garlic, scallion, thyme and pimento to the pot and bring to the boil

Once boiled, reduce the heat to medium, cover and cook the beans until tender (this should take 50 minutes- 1 hour)

As the beans cook make the dumpling by adding the flour to a bowl with the pink salt, gradually pour the water into the flour and knead into a pliable dough ball.

Take a small piece of the dough and roll into the palm of your hands to make spinners or flat into small discs, repeat with the remaining dough and set aside.

Once the beans have tenderised, remove 1/2 cup worth of beans, mash them and add them to the pot.

Reduce the heat to low, add the scotch bonnet, vegetables and dumpling

Add the coconut cream and season with garlic, ginger, black pepper and optional coriander.

Cover the pot with a lid and allow to simmer for 20minutes.

Add pink salt according to taste

Carefully remove and discard the stems from the thyme and scotch bonnet

Served accordingly