Jamaican Red Peas Soup Without Meat

Enjoy the taste of the Jamaican red peas soup without meat. Know you still can enjoy your favourite soup, make it just as tasty even without the meat.

Course Soup

Cuisine Jamaican

Keyword gluten-free, Jamaican Red Peas Soup Without Meat, Vegan

Prep Time 15

Cook Time 1

Servings servings

Calories 163kcal

Author Lesa

Equipment

Pressure cooker (optional)

Ingredients

1 Cup Dry kidney beans
1 Cup Homemade coconut milk Can use canned coconut milk too
30 g Red onion Chopped
2 Garlic cloves Chopped
Sprig of thyme
30 g Scallion Chopped
5 Pimento berries (allspice)
75 g Carrot Peeled and diced
124 g Pumpkin Chopped in cubed
150 g Yellow yam Peeled and chopped in cubed
1 Scotch bonnet pepper ***
1 tsp Salt
1 Pack soup mix ***
6½ water

Dumplings

½ cup Plain flour
¼ Cup Water
Salt optional***

Metric - US Customary

Instructions

Dumplings

In a small bowl, add the flour and salt (if you are using salt).
Little at a time, add the water and knead to form a soft dough.
Separate into very small pieces and make four round flat dumplings and four long ones.

How to make the soup

Wash the beans and leave to soak in cold water for 2 to 3 hours are more. If you are using a pressure cooker, not need to soak the beans.
In a pot, pour the beans and 5 cups of water (you can use the water you soak the beans in), along with one garlic clove, the pimento berries and the salt. Put to cook on medium to high heat for 30 to 40 minutes or until the bean softens. If you are using a pressure cooker, you only need 15 minutes for the beans to cook.
If you are using a pressure cooker, remember to let it cool before removing the lib.
Once the beans are cooked, turn the heat to medium-low. Add the coconut milk, onion, thyme and scallion. Cover and bring to a boil.
Add the carrot, pumpkin, yam, dumplings and scotch bonnet pepper. At this point, you will need more water, add another cup and a half. Cover and bring to a boil.
In a bowl, add the soup mix and a little water whisk until the mixture is smooth. Pour the mixture into the soup pot. Cover and bring to a boil. Taste the soup if it is seasoned to your liken and add more salt if needed.
Cover and cook for another 30 minutes or until all the food in the pot are fully cooked. Halfway through turn the heat to low to prevent burning. Stir occasionally throughout.
Remove the scotch bonnet pepper and thyme stems before serving.

Notes

***

If you wish not to use the soup mix, you can use two vegetable cube stock instead.
I don't put salt in my dumpling, but if you feel that the dumpling is tasteless without salt, add a pinch of salt when making the dough.
Do not cut are burst the scotch bonnet pepper unless you like your food really spicy. Once the soup is cooked, remove it before serving.

Nutrition