Jamaican Red Peas Soup

2 Cans    15.5oz Dark red kidney beans
4 Cups    Spring water
1 Can       Coconut milk
2               Carrots
1/2           Small Onion
3               Garlic, chopped small
2 Cups     Kabocha squash, chopped
1                Chayote squash, chopped
3 Cups     Japanese sweet potato, chopped
2               Burro bananas
3               Scallion stalks, chopped
3 Tbsp     Fresh thyme, chopped
1                Bay leaf
1                Habanero pepper
20             Pimento seeds
1/2 Tsp    Liquid smoke
                  Black pepper, a few dashes
                  Sea salt, to taste

1.   In a large stockpot on medium heat add onions and garlic, cook until fragrant.
2.   Add carrots, kabocha, chayote, bay leaf and saute. Cook for 5 minutes.
3.   Pour in water, coconut milk, sea salt, pimento and stir. Place whole habanero in liquid and cook for
      10 minutes.
4.   Add dumplings, Japanese sweet potato and carefully stir being mindful of the habanero pepper.
5.   Turn flame to medium high. Once soup begins to boil, cook for 5 more minutes.
6.   Using your spoon press the chunks of kabocha squash to mash them and stir. You can leave a few
       pieces intact, if desired.
7.   Remove the skin from the burro bananas and chop to desired thickness. Add a few dashes of black
8.   Taste your soup and adjust seasoning if necessary. Add liquid smoke, scallion, thyme and stir.
       Cover pot, reduce heat to low and cook for another 20 minutes.

Serve hot and enjoy!


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