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Red pea soup
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Red pea soup

Learn how to make this heart warming  Ital Jamaican red pea soup
Course Main Entree
Cuisine Jamaican
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 299kcal
Author Charla

Ingredients

  • 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
  • ½ block of coconut cream/creamed coconut or use ½ cup of coconut milk
  • 5 sprigs of thyme
  • 1 teaspoon of coriander not typically used to optional
  • 2 large scallion sliced
  • 1 scotch bonnet
  • 6 pimento berries
  • 1 teaspoon of black pepper
  • ¼ teaspoon of garlic powder
  • pink salt to taste

To make the dumplings

  • 2 cups of gluten free flour
  • ½ cup of water
  • ¼ teaspoon pink salt

Instructions

  • 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 ½ 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

Nutrition

Calories: 299kcal | Carbohydrates: 64g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 795mg | Fiber: 12g | Sugar: 4g | Vitamin A: 6635IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 4mg