While Red Kidney beans are a staple of Jamaican Cuisine, they are also a great source of minerals, vitamins, and protein. We will teach you how to make Jamaican Red Peas Soup in this recipe. However, unlike the traditional soup, which would include some form of salted meat, this recipe is inspired by our Vegan and Vegetarian followers. This dish is full of your favorite Jamaican seasonings, herbs, and sweet, creamy coconut milk. You will also find the traditional Scotch Bonnet pepper as a spicy option for our spice lovers. We hope you enjoy this quick and easy Jamaican Red Peas Soup recipe.
How long does it take to make red peas soup?
Between total prep and cook time it takes about an hour to make Red Peas Soup. This recipe contains canned beans, if you're wanting to use dried red beans you'll need to increase the soaking and cooking time.
How long can red peas soup stay in the fridge?
You can safely leave Red Peas Soup in a covered container for up to 4 days.
Are kidney and red beans the same?
Kidney and red beans are not the same variety of bean. Kidney beans are much larger than their cousin the red bean, they also tend to have a thicker skin as well as are more watery in flavor than more intense bean flavor you get from red beans. Red beans a pinkish, color when they're dried.
How many calories are in Jamaican red peas soup?
This recipe contains 676 calories per bowl of Red Peas Soup
Ingredients
2 (15 ounce) Cans of Red Beans - drained & rinsed
3 tablespoons Virgin Coconut Oil
1 medium Onion - diced
3 cloves Garlic - minced
3 Green Onions - chopped
1 teaspoon Thyme - fresh
2 tablespoons Green seasoning
1 medium Carrot - peeled & diced
2 medium Potato - chopped into bite sized pieces
1 large Sweet Potato or Yam - chopped into bite sized pieces
1 cup Coconut Milk
¼ teaspoon Allspice - ground
½ teaspoon Cumin - ground
Salt & Pepper to taste
3 cups Water
1 - Scotch Bonnet Pepper
Instructions
Add the oil and bring it to medium-high heat using a heavy bottom pot or stockpot.
Once the oil is hot, add the onion, garlic, thyme, and green seasoning, then sauté for 3 minutes.
Mix in the beans, coconut milk, allspice, cumin, and enough water to fully submerge all the ingredients, then bring to a boil and cook for 10-15 minutes.
Mix in the carrots, potato and sweet potato, dumplings, and simmer for 15-20 minutes or until the beans are fork-tender, adding water if necessary.
Season with salt and black pepper to taste. Remove from the heat. Serve warm.
Add the whole scotch bonnet pepper into the pot in step 4 and poach in the liquid, making sure not to pop the pepper. Remove with a slotted spoon and discard before serving.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment