Looking for the ultimate comfort in a bowl? This rich, flavorful Red Peas Soup is the answer. Whether you crave a meat-packed version or a vegetarian spin, this dish delivers deep Caribbean flavor with every spoonful.
What Is Red Peas Soup?
Red Peas Soup is a traditional Jamaican dish made with red kidney beans, starchy vegetables, aromatic herbs, and dumplings. It’s often enriched with salted meats like pigtail or beef, but it’s just as satisfying meat-free. This soup is hearty, nutritious, and perfect for chilly evenings or when you need a filling meal.
Why You’ll Love This Recipe
- Authentic Jamaican flavor
- Versatile – make it with or without meat
- Packed with nutrition
- Perfect balance of spice, herbs, and creaminess
- Family-friendly and great for meal prep
Ingredients You’ll Need
Meat (Optional):
Choose one or a combo:
- 1.5 lbs salted pigtail (desalinated)
- 1.5 lbs fresh turkey neck
- You can also use oxtail or salted beef
- Vegetarian? Skip the meat entirely and adjust the seasonings to taste
Legumes & Base:
- 2 cups dried red kidney beans (don’t use canned)
- 4 cloves garlic, crushed
- 1.5 tsp pimento seeds (whole allspice berries)
- 4 sprigs thyme (plus 4 more later)
Vegetables:
- 2 corn cobs, each chopped into 4 pieces
- 2 carrots, sliced into coins
- ¼ lb pumpkin or squash (calabaza or kabocha), chopped
- 1 cho cho (also known as chayote), chopped
- 1 large potato, cubed
- 1 Caribbean sweet potato or yam, cubed
- 2 scallion stalks
- 1 whole scotch bonnet pepper (or 2 if you like heat)
Seasonings:
- 1 tbsp all-purpose seasoning (like Grace or Adobo)
- 1 packet sazon with annatto (around 1.5 tsp)
- ½ tsp black pepper
- ½ tsp salt (add at the end to taste)
Dumplings (Optional but recommended):
- 1 cup all-purpose flour
- 2 tsp cornmeal
- ½ tsp salt
- ¼ cup water (adjust as needed)
Plus:
- Plenty of hot water (keep a kettle nearby)
Step-by-Step Instructions
1. Desalt the Meat
If you’re using salted pigtail or salted beef:
- Place in a large pot and cover with fresh water (about 2 inches above the meat).
- Boil for 20 minutes.
- Drain and repeat once more.
This reduces the salt level while keeping all that rich flavor.
2. Pressure Cook the Base
- Add meat (if using), dry kidney beans, garlic, 4 sprigs thyme, and pimento seeds to a pressure cooker.
- Add water until it covers everything by 2 inches.
- Pressure cook for 40 minutes on medium-high heat.
No pressure cooker? Simmer on the stovetop for about 1.5 to 2 hours until beans are soft.
3. Build the Soup
- Transfer contents from the pressure cooker to a large soup pot.
- Remove the cooked-out thyme stems, garlic, and pimento seeds if you prefer a smoother texture.
- Add all your chopped veggies and 4 more sprigs of thyme.
- Pour in enough hot water to cover the contents by 2 inches.
- Add your seasonings: all-purpose seasoning, sazon, and black pepper.
- Stir well and bring to a boil on medium-high heat for 15 minutes.
4. Make the Dumplings
While the soup simmers:
- Mix flour, cornmeal, and salt in a bowl.
- Slowly add water while kneading to form a soft dough.
- Let it rest for 5–10 minutes.
- Roll into “spinners” (long skinny shapes) or round balls.
5. Add Dumplings and Simmer
- Drop dumplings into the boiling soup.
- Stir gently to avoid breaking them.
- Add more hot water if the soup is too thick for your liking.
- Simmer uncovered for another 30 minutes.
6. Final Touches
- Remove scallion, thyme stems, and the whole scotch bonnet pepper.
- Taste and adjust salt or seasoning as needed.
- Let the soup rest for a few minutes before serving.
Pro Tips for the Best Red Peas Soup
- Don’t use canned beans. Dry beans give a creamier, more authentic texture.
- Watch the salt. Salted meats and seasonings can add enough salt. Always taste at the end.
- Don’t burst the scotch bonnet. It adds aroma and subtle heat without overwhelming the soup.
- Use starchy root veggies. They thicken the broth naturally and add body.
- Always keep hot water ready. You’ll need to adjust the soup’s consistency along the way.
Make It Your Way
Want a vegan version?
Skip the meat. Add extra pumpkin and carrots for a richer texture. Use vegetable bouillon for added flavor.
Want it spicier?
Slice the scotch bonnet and let it simmer in the soup—but be warned, it’s fiery!
Prefer thicker soup?
Let it simmer longer uncovered so it naturally thickens.
How to Serve Red Peas Soup
Serve piping hot in deep bowls with:
- Warm hard dough bread
- White rice on the side
- A squeeze of lime (optional)
This soup also stores beautifully. The flavor deepens the next day—just reheat gently on the stovetop.
Frequently Asked Questions
Can I use canned beans?
No. Canned beans will break down too fast and change the texture. Use dry kidney beans for best results.
Is it necessary to pressure cook?
Not strictly, but it saves time. Without a pressure cooker, you’ll need to simmer the beans and meat for up to 2 hours.
Can I freeze this soup?
Yes! Cool completely, store in airtight containers, and freeze for up to 2 months.
How do I reheat leftovers?
Thaw overnight in the fridge. Reheat on the stovetop over medium heat with a splash of water if needed.
Red Peas Soup isn’t just a meal—it’s an experience. With its bold flavor, creamy texture, and customizable ingredients, it deserves a spot in your weekly rotation.
So what are you waiting for? Gather your ingredients, clear your schedule, and get ready to impress your taste buds.
You’re about to make a pot of pure Jamaican comfort.
