Jamaican Red Peas Soup Without Meat

Learn how to make this heart warming Jamaican red peas soup that is completely meatless. A delicious soup that consists of kidney beans (peas) simmered down in coconut milk with a medley of root vegetables, herb and spices.

Course Main Entree

Cuisine Jamaican

Prep Time 25

Cook Time 50

Total Time 1 15

Servings servings

Calories 299kcal

Author Charla

Ingredients

2 cups of dried red kidney beans (368g)
8 cups of water (1.89 litres)
2 large scallion sliced
1 medium onion
4 garlic cloves minced
1¼ cup full fat coconut milk (295ml)
¼ block of coconut cream/creamed coconut optional
1 medium sweet potato chopped (or 2 small ones)
1 cup yam chopped (or use pumpkin instead)
1 medium carrot sliced and halved
½ cho cho chopped
10 pimento berries
5 sprigs of thyme tied together
2 tablespoon all purpose seasoning (15g)
½ teaspoon garlic granules (1.5g)
½ teaspoon onion granules (1g)
1 scotch bonnet
black pepper and pink salt to taste

To make the dumplings

1½ cup of gluten free flour (205g)
⅓ cup water (80ml) have more on standby, as needed
¼ teaspoon pink salt (1.5g)

Instructions

Wash the beans and leave to soak in water for several hours or overnight.
Discard the water and rinse the peas thoroughly.
Place the beans in a large saucepan with 9 cups of water along with the scallion, onion and garlic.
Bring to the boil, once boiled, reduce the heat to medium, cover with a lid and cook the beans until tender (this should take 45 minutes - 1 hour). Keep an eye on the water levels, you want them to be around the same amount as what you started with so if the water levels recede, replenish accordingly.
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 (add more water if required).
Take a small piece of the dough and roll into the palm of your hands to make spinners or flatten into small discs, repeat with the remaining dough and set aside.
Once the beans have tenderised, remove 1 cup worth of beans, mash them and return them to the pot.
Add the coconut milk and coconut cream (if you are using) and stir until the coconut cream has dissolved.
Add the sweet potato, yam, cho cho, carrots, dumpling and stir.
Add the seasoning - pimento berries, thyme, all purpose seasoning, onion/garlic granules and scotch bonnet.
Reduce the heat to medium-low and simmer for 30-45 minutes.
Do a taste test and add black pepper and pink salt to taste (if you want a thick consistency use the black of a spoon to mash more beans).
Discard the scotch bonnet and thyme stems.
Serve accordingly.

Notes

If you want a spicy soup burst/prick the scotch bonnet before dropping it into the pot.

For best results, this soup should be served immediately and do not freeze it.

Use a stock pot that yields at least 4 quarts/3 litres to avoid the risk of any over spill.

Feel free to use whatever vegetables (as listed above) that you want to use, it's a matter of preference.

The soup may thicken some more, if you leave it to cool down or if you needs re-heating, so add a small amount of water to loosen it up as you re-heat it.

To make the dumpling, you can use my Gluten Free Flour Blend.

This is the link that you need for my Homemade All Purpose Seasoning.

Keep an eye on water levels when the beans are cooking, you don't want them to recede too much, they should be around the amount of what you started with, you MUST replenish if the water reduces too much.

For a thicker consistency of soup, I highly recommend mashing some of the beans and also some of the vegetables as the soup is cooking.

Nutrition