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Red Peas Soup

Jamaican · Dinner · Medium

Red Peas Soup

Total
2 hr 55 min
Prep
25 min
Serves
6
Calories
470
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Kidney beans, tender beef and coconut milk make a hearty soup, with thyme, allspice and small hand-rolled dumplings in every bowl.

The beans are the red peas in red peas soup, and their creamy texture gives the broth its body. Beef simmers gently with allspice and thyme before potatoes and flour dumplings go in, so the vegetables stay intact while the meat becomes tender.

Canned kidney beans make this version practical without an overnight soak. Keep the Scotch bonnet whole for a gentle background heat, and lift it out before stirring vigorously.

HeartySavoryOne PotComfort FoodDairy-freeNut-freeEgg-free

Method

  1. Put the beef chuck, onion, carrot, scallions, garlic, thyme, allspice, whole Scotch bonnet, black pepper and 1 tsp salt in a large pot. Add 5 2/3 cups water and bring to a boil, skimming the foam.

  2. Cover partly and simmer over low heat for until the beef pulls apart with a fork and is well above 145°F. Keep the meat beneath the broth, adding a little water if needed.

  3. Add the kidney beans, coconut milk and potatoes. Simmer for until the potatoes start to soften.

  4. Meanwhile, mix the flour, remaining 1/2 tsp salt and remaining 1/3 cup water into a firm dough. Knead until smooth, then roll tablespoon-sized pieces between your palms into thin tapered dumplings.

  5. Slip the dumplings into the soup and simmer for until firm throughout and the potatoes are tender. Remove the pepper and thyme stems. Let the beef rest in the pot off the heat for before serving.

Forkue tips

  • If the Scotch bonnet splits, remove it promptly; its seeds can make the broth much hotter.
  • Roll the dumplings no thicker than your little finger so their centers cook through.

Storing and reheating

Refrigerate for 3 days. Reheat gently with enough water to loosen the beans and dumplings. Freeze the soup without dumplings for up to 3 months, then add fresh dumplings when reheating.

Kitchen gear

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Nutrition per serving, estimated

470Calories
32gProtein
50gCarbs
17gFat

Red Peas Soup: FAQ

Can I leave out the beef?

Yes, replace it with an extra can of kidney beans and start with a shorter simmer for the aromatics. The potatoes and dumplings still need their full cooking time.

Why has the soup become very thick?

The beans and dumplings absorb broth as they stand. Add hot water a little at a time while reheating, then taste for salt once the texture is right.

How do I store and reheat Red Peas Soup?

Refrigerate for 3 days. Reheat gently with enough water to loosen the beans and dumplings. Freeze the soup without dumplings for up to 3 months, then add fresh dumplings when reheating.

How long does Red Peas Soup take?

About 2 hr 55 min in total: 25 min prep and 2 hr 30 min cooking.

What do I need to make Red Peas Soup?

The key ingredients are beef chuck, kidney beans, onion, carrot, scallions and garlic, plus pantry basics.

Any tips for Red Peas Soup?

If the Scotch bonnet splits, remove it promptly; its seeds can make the broth much hotter.

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