Red pea soup
Learn how to make this heart warming Ital Jamaican red pea soup
Servings 6 servings
Calories 299kcal
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