This hearty Red Pea Soup recipe is so flavorful, comforting and warming. It’s perfect for cool evenings. Red beans are cooked in a flavorful herb-infused coconut broth with potatoes, carrots, yam and dumplings to make a delicious Jamaican pea soup.
What is red pea soup?
This is my vegan and gluten-free version of Jamaican Red Pea Soup. Red pea soup is traditionally cooked with corned beef, salted pork tail or chicken feet. Like my Jamaican Pea StewThis red pea soup has so much flavor you won’t even miss the meat.
The rich flavors of this Jamaican Red Pea Soup are out of this world. It’s a warm, comforting bowl of goodness, perfect for chilly evenings.
This hearty soup is not only vegan and gluten-free, but it also packs a nutritious punch with red beans, vegetables, and coconut milk. Plus, it’s incredibly easy to make and the flavorful, herb-infused broth will leave you satisfied and content.
Why you’ll love this red pea soup recipe
- Hearty and tasty: Jamaican Red Pea Soup is full of rich, inviting flavors that warm your soul.
- Comfort in a bowl: It’s the perfect comfort food for chilly evenings, leaving you feeling cozy and satisfied.
- Nutritious goodness: This soup is packed with red beans, vegetables, and coconut milk, providing a healthy and nourishing meal option.
- Easy to do: The recipe is simple and fuss-free, making it a go-to choice for busy weeknights.
- Dried red beans: This will form the base of your red pea soup.
- Aromatics like onion, garlicAnd Green onions.
- Thyme: My favorite herb to use in Jamaican dishes.
- Vegetables like carrots, potatoAnd yams.
- Coconut milk: This will keep the soup creamy and smooth.
- Chili berries: Also known as whole allspice.
- Vegetable Broth Cubes: You can replace it with your favorite stock cube or chicken type seasoning or leave it out and just flavor with salt.
- Scottish bonnet: This pepper can be found in West Indian supermarkets or you can replace it with cayenne pepper.
- Dumplings made with all–aim gluten–free flour And salt.
FOR THE FULL LIST OF INGREDIENTS, SCROLL DOWN TO VIEW THE RECIPE CARD AT THE END.
How to make red pea soup
- Sort the beans and soak them in a large pot or bowl of cold water overnight or for 8 hours. The next morning, discard the water and rinse the beans.
- Add 10 cups water and bring to a boil over medium-high heat in a large saucepan, reduce heat to simmer, and cook beans until tender, about 45 minutes to 1 hour.
- Add chopped onion, garlic, green onions, thyme, carrots, potatoes, yam, dumplings, coconut milk, allspice, vegetable stock and chili Scotch Bonnet.
- Bring to a boil, reduce heat and simmer until vegetables are tender, about 30 minutes.
- Discard the Scotch Bonnet pepper before serving.
Watch the Red Pea Soup Video
- It is essential to soak dried kidney beans overnight or for at least 8 hours. This not only reduces cooking time, but also helps make the beans more digestible.
- Scotch Bonnet pepper adds heat to the soup. For a milder heat, you can use less or remove the seeds and membrane from the pepper. Be careful because these peppers are quite spicy.
- Make sure to roll your meatballs into small, thin pieces. They will expand as they cook, so you don’t want them to be too big or they may not cook evenly.
- If you prefer a thicker soup, you can remove some of the soup with the beans and potatoes, blend it until smooth, then return it to the pot. This will add thickness and creaminess.
Substitutions and variations
- Add vegetables– Spinach, kale, okra, or peppers would all be great in this red soup.
- Add spices– Experiment by adding a touch of other spices to your Jamaican pea soup to change the flavors. Curry powder, ginger and cumin would go great in this recipe.
Storage of leftovers: Let it cool to room temperature. Transfer it to an airtight container and store leftovers in the refrigerator for up to 4 days.
Frozen: Use a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to avoid freezer burn. This red pea soup can be stored in the freezer for up to 6 months.
Yes, you can use canned red beans for convenience. Be sure to drain and rinse them before adding them to the soup.
It is usually served as a hearty main dish. You can enjoy it with traditional Jamaican side dishes like rice and fried plantains.
Yes, chili berries and allspice are the same. Chili berries are the dried, unripe fruits of the Pimenta dioica tree and are often called allspice because of their flavor which resembles a mixture of various spices.
Scotch Bonnet peppers are often available in West Indian or Caribbean supermarkets. Otherwise, you can replace them with cayenne peppers found in regular grocery stores.
Another delicious Jamaican soup to try
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