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jamaican red peas soup without meat

Jamaican Red Peas Soup Without Meat

Enjoy the taste of the Jamaican red peas soup without meat. It taste go good you won't miss the meat.
Prep Time 15 mins
Cook Time 50 mins
Course Soup
Cuisine Jamaican
Servings 4
Calories 213 kcal


  • Pressure cooker


  • 1 cups dry kidney beans
  • 2 ½ cups fresh coconut milk
  • 1 small onion chopped
  • 4 garlic cloves finely chopped
  • 4 sprig of thyme
  • 3 stalk scallion chopped
  • 5 pimento berries (allspice)
  • 1 carrot peel and diced
  • 1 lb pumpkin chopped in cubed
  • ½ lb yellow yam peel and chopped in cubed
  • 1 scotch bonnet pepper
  • salt to taste
  • 6 water


  • ½ cup plain flour
  • 1 tbsp cornmeal optional
  • ¼ tsp salt* optional
  • water



  • In a small bowl, add the flour, cornmeal and salt.
  • Add water a little at a time and knead to form a firm dough
  • separate into very small pieces and make round flat dumplings

How to make the soup

  • Add the red peas to a pressure cooker with four cups of boiling water, the pimento, garlic and ¼ tsp of salt and pressure the peas for 15-20 minutes. (If you soak the beans you won't have to pressure it for this long.)
  • Turn off the heat and let the pressure cooker cool before removing the lib.
  • Place to beans back on the stove on medium heat. Add the coconut milk, thyme, onion, scallion, carrot, pumpkin, yam and dumplings. If the liquid in the pot doesn't cover the food, add more water until the food is cover.
  • Add the salt to salt. Add the whole scotch bonnet pepper, cover and bring to a boil.
  • Reduce the heat and let the pot cook for about 30 minutes or until all the food in the pot is fully cooked.
  • Remove the scotch bonnet pepper before serving.


  • Now and then I will a bit of cornmeal to the plain flour to switch things up.
  • I personally don't put salt in my dumpling but I add it as an option because I find that many people thinks the dumpling taste bland without salt. 
Keyword gluten-free, Jamaican Red Peas Soup Without Meat, Vegan