Jamaican Red Pea Soup is a traditional, comforting dish that serves as a staple in Caribbean cuisine. This robust soup combines the earthy sweetness of dried kidney beans with the deep, smoky flavor of ham hocks or salted pig’s tail. Simmered slowly with stewing beef, potatoes, and aromatic spices like thyme and hot pepper, it develops a thick, velvety texture. The addition of coconut milk at the end adds a creamy richness that balances the saltiness of the meat. Perfect for cold days or as a make-ahead meal, this soup tastes even better the next day as the flavors meld together. It is a nourishing, one-pot meal that brings the warmth of a Jamaican home kitchen to your table.
Jamaican Red Pea Soup
Description
Jamaican Red Pea Soup is a traditional, comforting dish that serves as a staple in Caribbean cuisine. This robust soup combines the earthy sweetness of dried kidney beans with the deep, smoky flavor of ham hocks or salted pig's tail. Simmered slowly with stewing beef, potatoes, and aromatic spices like thyme and hot pepper, it develops a thick, velvety texture. The addition of coconut milk at the end adds a creamy richness that balances the saltiness of the meat. Perfect for cold days or as a make-ahead meal, this soup tastes even better the next day as the flavors meld together. It is a nourishing, one-pot meal that brings the warmth of a Jamaican home kitchen to your table.Ingredients
Directions
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If using dried kidney beans, soak them in fresh water overnight. Rinse thoroughly before cooking.
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If using salted pig's tail instead of ham hocks, soak it overnight in fresh water to reduce saltiness, then rinse thoroughly under cold water.
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In a large heavy saucepan or Dutch oven, combine the soaked kidney beans (if canned, skip soaking), stewing beef, ham hocks (or pig's tail), and 4 quarts of water.
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Cover the pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for about 1 hour, or until the meat and beans are tender. Skim off any foam that rises to the surface.
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Add the cubed potatoes, chopped onions, green onions, fresh thyme sprig, whole hot pepper, and coconut milk. If using canned beans, add them now.
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Stir gently and continue to simmer, covered, for another 1 hour, or until the potatoes are tender and the soup has thickened.
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Taste the soup and add salt as needed, keeping in mind the saltiness of the ham hocks.
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Remove the whole hot pepper and thyme sprig before serving.
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Serve hot in deep bowls.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 164.6kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.4g7%
- Cholesterol 54.5mg19%
- Sodium 1482.3mg62%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.0g0%
- Sugars 1.2g
- Protein 28.4g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in the refrigerator for up to 4 days. It tastes even better the second day as the flavors meld. Freeze portions for up to 3 months.
Substitutions: You can substitute smoked turkey wings for ham hocks for a lighter option. Dried red kidney beans are traditional, but you can use canned beans to save time (add them in the last hour of cooking).
Variations: Add other root vegetables like yams, carrots, or dumplings for extra heartiness. Some variations include rice or macaroni.
Tip: If you prefer a creamier texture, blend a portion of the beans and liquid before adding the potatoes.
