Caribbean Red Peas Soup Recipe

Introduction

Caribbean Red Peas Soup is a hearty and comforting dish rich in flavor from seasoned pigtails, red kidney beans, and creamy coconut milk. This traditional soup is perfect for warming up and enjoying a taste of the islands in your own kitchen.

Ingredients

• 2 cups dried red kidney beans, soaked overnight & drained
• 2 lbs salted pigtails, soaked overnight & drained
• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 6 scallions, chopped
• 10 sprigs fresh thyme
• 1 tablespoon garlic paste (or 6 cloves of garlic, finely minced)
• 1 teaspoon ground allspice
• 2 cups chicken broth or stock
• 6 cups water, divided
• 1 scotch bonnet pepper, left whole (do not slice!)
• 1 (13.5-ounce) can full-fat coconut milk
• 2 medium carrots, chopped
• 1 medium yam or sweet potato, peeled & chopped into quarters
• 1 1/4 cup all-purpose flour
• 1/3 cup fine yellow cornmeal
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 2/3 cup water

Instructions

1. Step 1: Soak the peas and pigtails separately in cool water overnight (about 8 hours), then drain and set aside.
2. Step 2: In a large, heavy-bottomed dutch oven or stockpot, melt the butter over medium heat. Add the onion, bell pepper, scallions, and thyme sprigs. Sauté, stirring often, until tender, about 5-6 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ground allspice and toast for 1 minute.
3. Step 3: Add the drained kidney beans and pigtails to the pot. Pour in the chicken broth and 4 cups of water, stirring gently to combine. Place the whole scotch bonnet pepper on top, cover, and reduce heat to medium-low.
4. Step 4: Cook for 1 hour and 25 minutes, until the beans and pigtails are tender and the soup is fragrant.
5. Step 5: In a large bowl, whisk together the flour, cornmeal, sugar, and salt. Pour in the 2/3 cup water and mix with your hands until just combined. Divide the dough into 2-inch balls, then roll each ball into a small baton shape. Set aside.
6. Step 6: Add the remaining 2 cups water and coconut milk to the pot. Drop the dumplings into the soup, then add the chopped carrots and yam or sweet potato. Stir gently to combine, cover, and cook for another 30 minutes until the dumplings and vegetables are tender.
7. Step 7: Remove and discard the scotch bonnet pepper and thyme sprigs. Serve the soup hot, dividing evenly into bowls. Enjoy!

Tips & Variations

• Use smoked salted pigtails for an authentic smoky flavor, or substitute with smoked ham hocks if unavailable.
• Adjust the heat by leaving the scotch bonnet pepper whole for mild spice or puncturing it slightly for more heat.
• For a vegetarian version, omit the pigtails and use vegetable broth instead.
• Add extra vegetables like pumpkin or green banana for more texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The dumplings may thicken the soup upon standing; add a splash of water or broth when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned kidney beans instead of dried beans?

While canned beans can work in a pinch, soaking and cooking dried beans develop a richer flavor and better texture in this soup. If using canned, rinse well and add them later in the cooking process to avoid overcooking.

Is the scotch bonnet pepper essential?

The scotch bonnet adds a unique heat and aroma traditional to Caribbean cooking. You can omit it if you prefer a milder soup, but leaving it whole and uncut keeps the heat subtle while infusing flavor.

Caribbean Red Peas Soup Recipe

Print Recipe

★★★★★

5 from 149 reviews

Caribbean Red Peas Soup is a hearty and flavorful traditional Jamaican dish featuring red kidney beans and salted pigtails simmered with aromatic herbs and spices, enriched with creamy coconut milk, and thickened with tender dumplings. This comforting soup combines a medley of textures and a balance of savory and mildly spicy flavors, perfect for a satisfying meal.

• Author: Zane
• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 1 hour 55 minutes
• Total Time: 2 hours 10 minutes (plus overnight soaking)
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Caribbean, Jamaican

Ingredients

Scale 1x2x3x

Beans and Meat

• 2 cups dried red kidney beans, soaked overnight & drained
• 2 lbs salted pigtails, soaked overnight & drained

Sauté Base

• 4 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 6 scallions, chopped
• 10 sprigs fresh thyme
• 1 tablespoon garlic paste (or 6 cloves of garlic, finely minced)
• 1 teaspoon ground allspice

Liquids and Vegetables

• 2 cups chicken broth or stock
• 6 cups water, divided
• 1 scotch bonnet pepper, left whole (do not slice!)
• 1 (13.5-ounce) can full-fat coconut milk
• 2 medium carrots, chopped
• 1 medium yam or sweet potato, peeled & chopped into quarters

Dumplings

• 1 1/4 cup all-purpose flour
• 1/3 cup fine yellow cornmeal
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 2/3 cup water

Instructions

1. Soak the peas & pigtails: Prep the beans and pigtails by soaking them in separate bowls in cool water overnight (about 8 hours), then drain. Set aside until ready to use.
2. Sauté the aromatics: In a large heavy-bottomed dutch oven or stockpot, melt the butter over medium heat. When sizzling, add the chopped onion, green bell pepper, scallions, and thyme sprigs. Sauté, stirring often, until the vegetables are tender, about 5-6 minutes. Add the garlic paste and cook until fragrant, about 1 minute. Stir in the ground allspice and toast for another minute to enhance the flavor.
3. Simmer the peas & pigtails: Add the drained red kidney beans and salted pigtails to the pot, tossing to combine. Pour in the chicken broth and 4 cups of water, stirring gently to combine everything evenly. Place the whole scotch bonnet pepper on top of the mixture (do not slice to prevent excessive heat). Cover the pot and reduce heat to medium-low. Let cook for 1 hour and 25 minutes until the beans and pigtails are tender and the soup is aromatic.
4. Prep the dumplings: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, and kosher salt. Gradually add 2/3 cup water and mix using your hands until a dough forms and all ingredients are combined. Divide the dough into 2-inch balls, then roll each ball in your palms to form small logs or batons. Set aside the dumplings until ready to add to the soup.
5. Build the red peas soup: To the soup pot, add the remaining 2 cups of water and the full can of coconut milk. Stir gently until combined. Drop the prepared dumplings evenly into the pot, then add the chopped carrots and yam or sweet potato. Stir briefly to combine, then cover the pot and cook for another 30 minutes, allowing the dumplings and vegetables to become soft and tender.
6. Serve: Remove and discard the scotch bonnet pepper and thyme sprigs from the pot. Serve the hot red peas soup immediately, dividing it evenly into bowls. Enjoy this comforting Caribbean classic!

Notes

• Soaking the beans and pigtails overnight is essential to ensure even cooking and tenderness.
• Keep the scotch bonnet pepper whole to add heat flavor without overpowering the soup; remove before serving.
• The salted pigtails add rich, savory depth but can be substituted with smoked ham hocks if unavailable.
• Adjust the heat by using less spicy peppers or removing seeds if preferred.
• Use gloves when handling the scotch bonnet pepper and garlic paste for safety and to avoid irritation.

Keywords: Caribbean Red Peas Soup, Jamaican Red Peas Soup, kidney beans soup, salted pigtails soup, coconut milk soup, hearty soup, traditional Jamaican recipe