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Red pea soup

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


  • 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


  • 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


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