Red ‘Peas’ Soup

Name: Red ‘Peas’ Soup
Prep time: 2 h 50 min
Total time: 2 h 50 min
Yield: Serves 6–8
Cuisine: Jamaica
Ingredients: salt and pepper; a pinch of salt; 75 g/½ cup plain flour; 2.85 litres/5 pints vegetable, chicken or beef stock; 2.85 litres/5 pints vegetable, chicken or beef stock; 2.85 litres/5 pints vegetable, chicken or beef stock; 400 g/14 oz dried red beans, soaked overnight and rinsed; 250 ml/1 cup coconut milk; 1 scotch bonnet pepper; a dash of hot pepper sauce; 2 fresh thyme sprigs; 3 spring onions; 4 garlic cloves; 10 allspice berries or 1 tsp ground allspice; 10 allspice berries or 1 tsp ground allspice; 450 g/1 lb coco or yam and sweet potato, peeled and cut into 2.5 cm/1-inch pieces; 450 g/1 lb coco or yam and sweet potato, peeled and cut into 2.5 cm/1-inch pieces; 450 g/1 lb coco or yam and sweet potato, peeled and cut into 2.5 cm/1-inch pieces; salt and pepper

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
3 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

This soup is an easy version, made without the traditional Jamaican pig’s tail or beef. But it does have the option for chewy ‘spinners’ (dumplings) and all the spices.

Ingredients

For the spinners

75 g/½ cup plain flour
a pinch of salt

Americas
Jamaica
Soup
Caribbean

Method

Fill a large pot with 2.4 litres/½ gallon of stock. Add the beans and bring to the boil. Lower the heat and cook for about 1½ hours.
Prepare the spinners: mix the flour an