This Jamaican Red Peas Soup recipe is delicious, hearty, and filled with Jamaican flavor!

It’s more than just a meal—it’s a taste of Jamaica’s culture.

This traditional soup combines red kidney beans (or “red peas” as Jamaicans call them), creamy coconut milk, and a blend of flavorful herbs and spices.

Jamaican Red Peas Soup is the ultimate comfort food, warming the soul and filling the stomach.

Perfect for a cozy meal or a weekend treat, this recipe brings a burst of Jamaican flair into any kitchen.

What is Red Peas?

In Jamaican cooking, “red peas” refers to red kidney beans. These beans are a key ingredient in many traditional Jamaican dishes, especially soups and stews.

The term “red peas” is commonly used across the island, and they’re loved in dishes like Jamaican Red Peas Soup, Stew Peas, and Rice and Peas.

What is Jamaican Red Peas Soup?

Jamaican Red Peas Soup is a popular soup in Jamaica which is made with red kidney beans (known locally as “red peas”).

This comforting soup can be made with or without meat, although salted beef or salted pork are the most popular choices.

Jamaican Red Peas Soup is usually made on Saturdays in many Jamaican homes as part of the traditional Saturday Soup custom.

Why You Will Love This Jamaican Red Peas Soup Recipe

There are several reasons why you’ll love this Jamaican Red Peas Soup recipe:

1. Flavorful and Satisfying: The combination of coconut milk, red peas, and spices delivers a flavor that is both delicious and comforting.

2. Nutritious and Hearty: Packed with protein from the peas, meat and a variety of vegetables, this soup is a wholesome meal in itself.

3. Versatile and Customizable: You can easily adjust the ingredients to suit your preference, whether adding more veggies, changing up the meat, or making it vegetarian.

4. Great for Cold Weather: Although Jamaica is warm year-round, this hearty soup is perfect for chilly days elsewhere, making it an ideal choice for cozy weeknight dinners or weekend gatherings.

Ingredients for Jamaican Red Peas Soup

The ingredients for Jamaican Red Peas soup are:

Red Kidney Beans (Red Peas): Jamaicans traditionally use dried kidney beans to make this dish, so it’s recommended to use dried kidney beans beans for the best flavor. However, if dried beans aren’t available, you can still enjoy a delicious pot of soup by using canned beans instead.
Coconut Milk: Adds creaminess and balances the flavors. You can make it from scratch or use canned coconut milk for convenience.
Ground provisions: Pumpkin, Yellow yam, Chocho (chayote), Irish potato and carrots.
Vegetables: Garlic, Onion, pimento (allspice) berries, scallions, thyme, scotch bonnet pepper.
For Flavor: Add a packet of pumpkin soup mix.
Water: Needed to boil the peas and cook the soup.
Salt: Add to taste.
Dumplings (Spinners): These are small, rolled dough dumplings that add texture and make the soup even more filling. To make the spinners, you will need all purpose flour, water and salt
Meat (optional): If you choose to add meat, salted pork and salted beef are the most popular options.

Essential Kitchen Tools

Large Stockpot: You’ll need a big pot to hold all the peas, vegetables, ground provisions and dumplings.
Sharp Knife: For preparing the vegetables and ground provisions.
Cutting Board: A sturdy surface for prepping ingredients.
Ladle: For stirring and serving the soup.

How to Make Jamaican Red Peas Soup

To make Jamaican Red Peas Soup, start by washing and soaking red kidney beans in cold water for 2 to 3 hours or overnight.

You will need to cook the red kidney beans until they are tender, then add a mix of vegetables like pumpkin, yellow yam, carrots, and chocho. Coconut milk is added for a rich, creamy base, while herbs, spices, and a whole Scotch Bonnet pepper provide depth of flavor.

The soup also includes spinners (dumplings) to make it heartier. Everything is simmered together until thick and flavorful, resulting in a warm, comforting bowl that captures the authentic taste of Jamaica. (To include meat with your red kidney peas soup, see the instructions on how to do this below).

🥄✨ You can view the step-by-step instructions and the full recipe below.

Jamaican Red Peas Soup Variations

There are many ways to enjoy Jamaican Red Peas Soup. Here are a few popular variations:

1. Jamaican Red Peas Soup Without Meat (Vegetarian Red Peas Soup)
For a meat-free version, omit the salted pork or beef and use vegetables and ground provisions, like yam, potatoes, and pumpkin.

2. Jamaican Red Peas Soup Without Coconut Milk
For those who red peas soup without coconut milk, it can be omitted from the recipe without compromising the rich flavor of the dish.

3. Jamaican Red Peas Soup with Pork or Beef
Jamaican Red Peas Soup with pork or beef is a popular and comforting dish. If you’re looking to make Red Peas Soup with meat, here is how you can cook Jamaican Red Peas Soup with pork or beef:

Prepare the Meat: Boil the salted pork or beef for about 20 minutes to reduce saltiness. Discard the water and repeat if needed. Set aside.
Start the Soup Base: In a large pot, add the pork or beef, red kidney beans (or “red peas”), pimento, chopped onion, scallion, garlic, thyme, corn, and a pinch of salt. Cover with boiling water (about 5 inches above the ingredients) and cook on medium heat for around 45 minutes.
Add Vegetables and Coconut Milk: Add chopped pumpkin, carrots, cho cho, yellow yam, potatoes, dumplings (spinners), and coconut milk. Stir well.
Season and Simmer: Add the pumpkin soup mix and a whole Scotch Bonnet pepper (keeping it whole to control the spice). Stir occasionally, adding water as needed. Simmer for 20-30 minutes, or until vegetables are tender.
Remove the Scotch Bonnet pepper before serving.
Serve warm and enjoy your Jamaican Red Peas Soup with pork or beef!

What to Serve Jamaican Red Peas Soup With

Jamaican Red Peas Soup is a meal on its own, but you can pair it with sides, such as:

Bread: Jamaican bread or regular bread works perfectly with this soup.
White Rice: You may enjoy a scoop of rice to make the meal even more filling.

Jamaican Red Peas Soup Recipe: FAQs

1. Can I Make Jamaican Red Peas Soup Without Meat?
Yes, you can make a delicious Jamaican Red Peas Soup without meat.

2. Can I Use Canned Beans?
Yes, canned red kidney beans work well in this recipe and cut down on cooking time. Just be sure to rinse them thoroughly before using.

3. Can I make Jamaican Red Peas Soup without dumplings?
Yes, you can make Jamaican Red Peas Soup without dumplings, but in traditional Jamaican households, dumplings (spinners) are commonly used. However, leaving them out will still result in a flavorful soup.

4. Which Soup Mix should I use?
Grace Pumpkin Soup Mix is a popular option in Jamaica. It adds extra flavor and a rich color to the soup. However, other brands can be used.

5. Are all the ground provisions necessary?
No, you don’t need to use all the ground provisions listed. In Jamaica, people often use what’s available. You can customize the soup by omitting certain ground provisions based on availability or preference, while still enjoying a delicious soup.

6. How Spicy Is This Soup?
The Scotch Bonnet pepper is optional and can be adjusted based on your spice preference. If you want a milder soup, you can leave it out altogether.

7. Can I make this soup spicier?
Yes, if you want the soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.

Jamaican Red Peas Soup is a filling, comforting meal that’s perfect for any occasion.

Jamaican Red Peas Soup Recipe

Recipe by easyjamaicanrecipes.comCourse: SoupsCuisine: Jamaican

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

250

kcal

Enjoy this authentic Jamaican Red Peas Soup and bring the warmth and delicious flavors of Jamaica straight to your dining table.

Ingredients

2 cups dried red kidney beans
1 canned coconut milk
½ lb fresh pumpkin, peeled and chopped
1 medium yellow yam, peeled and chopped
1 medium chocho (chayote), peeled and diced
2 medium carrots, sliced
1 medium Irish potato, peeled and diced
3 cloves garlic, minced
1 medium onion, chopped
1 Scotch bonnet pepper (whole, for flavor)
4 sprigs fresh thyme
1 teaspoon pimento (allspice) berries
2 scallions, chopped
1 packet Pumpkin soup mix
8 cups water
Salt to taste
Meat (optional): see the notes at the end of this recipe for instructions on adding meat.
For the Dumplings (Spinners):
1 cup flour
water (to form dough)
Pinch of salt

Instructions

Prepare the Beans:
Wash the red kidney beans thoroughly and soak them in cold water for 2 to 3 hours or overnight.
Discard the soaking water and rinse the peas thoroughly. If using a pressure cooker, you can skip the soaking step.
Prepare the Vegetables and Dumplings
Peel and chop the pumpkin, yellow yam, chocho, carrots and Irish potato.
Chop the onion, garlic, and scallion.
Combine flour, water, and a pinch of salt until the dough is firm, then roll them into thin, long pieces (spinners).
Cook the Beans
Add the soaked beans and 5 cups of water to a large pot. Add one garlic clove, pimento berries, and salt.
Cook on medium to high heat for 30-40 minutes, or until the beans they are soft. To test, simply take one bean out of the pot and press it with a fork or between your fingers. It should mash easily without resistance. If using a pressure cooker, cook for 15 minutes, then allow it to cool before opening.
Add Coconut Milk and Vegetables
Once the beans are cooked, turn the heat to medium-low. Add the coconut milk, onion, thyme, and scallion. Cover and bring to a boil.
Let these ingredients cook together for about 2 to 3 minutes.
Add the Dumplings and Remaining Ingredients
Add the dumplings, pumpkin, yellow yam, chocho, carrots and Irish potato.
Add the whole Scotch Bonnet pepper (keep it whole to avoid too much spice).
Add about 1 and a half cups of water, cover, and bring the soup to a boil.
In a small bowl, mix the soup seasoning packet with a little water until smooth, then add it to the pot. Stir well.
Simmer and Cook:
Cover the pot and reduce the heat to a low simmer.
Let the soup cook for 30 minutes, stirring occasionally to prevent sticking.
Be careful not to burst the Scotch bonnet pepper while stirring.
Once the soup begins to bubble and the ingredients start to soften, reduce the heat further and allow the flavors to meld.
Keep an eye on the pot to prevent burning or the water from drying out. Gradually add 2-3 teaspoons of hot water if needed to avoid sticking and to maintain the right consistency.
To avoid overcooking the vegetables, check them gradually as the soup simmers. The vegetables should be soft but not overcooked.
Taste and Adjust:
Once the ground provisions are fully cooked, the vegetables are tender (a fork should easily sink all the way through), and the soup has taken on a rich color, taste the soup to see if more salt is needed.
Serve
Once all ingredients are tender and the soup has thickened, remove the Scotch Bonnet pepper and thyme stems.
Serve the soup warm, with beans, vegetables, and dumplings in each bowl and enjoy the authentic flavor of Jamaican Red Peas Soup!

Notes

If you’re looking to make Jamaican Red Peas Soup with meat, here’s how to prepare it:
1. Prepare the Meat: Boil the salted pork or beef for about 20 minutes to reduce saltiness. Discard the water and repeat if needed. Set aside.
2. Start the Soup Base: In a large pot, add the pork or beef, red kidney beans (or “red peas”), pimento, chopped onion, scallion, garlic, thyme, corn, and a pinch of salt. Cover with boiling water (about 5 inches above the ingredients) and cook on medium heat for around 45 minutes.
3. Add Vegetables and Coconut Milk: Add chopped pumpkin, carrots, chocho, yellow yam, potatoes, dumplings (spinners), and coconut milk. Stir well.
4. Season and Simmer: Add the pumpkin soup mix and a whole Scotch Bonnet pepper (keeping it whole to control the spice). Stir occasionally, adding water as needed. Simmer for 20-30 minutes, or until vegetables are tender.
Remove the Scotch Bonnet pepper before serving.
5. Serve: Serve warm and enjoy your Jamaican Red Peas Soup with pork or beef!
If you want the soup to be spicier, you can slice the Scotch bonnet pepper before adding it to the soup, or use more than one pepper.
You can make Jamaican Red Peas Soup without dumplings, but in traditional Jamaican households, dumplings (spinners) are commonly used. However, leaving them out will still result in a flavorful soup.

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