Saturdays in a Jamaican home often meant a pot of soup bubbling away on the stove, filling the house with an irresistible aroma. Among the many soups that defined these weekends, red peas soup holds a special place. Rich, hearty, and full of flavor, it’s the kind of soup that brings comfort with every spoonful. If you fondly remember digging into a bowl of this satisfying dish, loaded with dumplings, yams, and tender meat, this Jamaican Red Peas Soup recipe will take you right back to those cherished Saturday afternoons. And if you want to make it extra rich and meaty, you can add some oxtail to the pot for an even more robust flavor.

Jamaican Red Peas Soup

Ingredients:

For the Soup:

• 2 cups dried red kidney beans (red peas), soaked overnight
• 1 lb beef or salted pigtail, cut into chunks
• 1 lb oxtail, cut into pieces (optional, for a richer flavor)
• 1 medium carrot, peeled and sliced
• 1 medium Irish potato, peeled and diced
• 1 medium yellow yam, peeled and cubed
• 1 small chocho (chayote), peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 stalks scallion, chopped
• 2 sprigs fresh thyme
• 1 whole Scotch bonnet pepper (optional, for heat)
• 8 cups water (or a mix of water and beef/chicken broth)
• 1 packet Grace Cock Soup Mix (optional, for added flavor)
• 4-6 dumplings (optional)
• Salt and black pepper to taste
• 2 pimento berries (allspice)

Preparation Summary:

Prepare the Red Peas:

1. Drain and rinse the soaked red peas. In a large pot, add the peas and enough water to cover them. Bring to a boil, then reduce the heat and simmer until the peas are partially cooked (about 45 minutes).

Add the Meat:

1. If using beef, salted pigtail, or oxtail, add it to the pot with the red peas. If using salted pigtail, be sure to parboil it first to remove excess salt. Continue to simmer until the meat and peas are tender. The oxtail, if added, will make the soup extra hearty and flavorful.

Add the Vegetables:

1. Add the chopped carrot, Irish potato, yellow yam, and chocho to the pot. Allow the soup to simmer for an additional 15-20 minutes until the vegetables start to soften.
2. Stir in the chopped onion, garlic, scallion, and thyme. For extra flavor, add the Grace Cock Soup Mix at this stage.

Incorporate Dumplings & Final Ingredients:

1. If you’re adding dumplings, prepare them while the soup simmers and then drop them into the pot. Cook for another 10-15 minutes until the dumplings are cooked through.
2. Place the whole Scotch bonnet pepper into the soup if you want to add a gentle heat—be careful not to burst it unless you like your soup spicy.
3. Add the pimento berries and season with salt and black pepper to taste.

Cool & Serve:

1. Remove the Scotch bonnet pepper to prevent the soup from becoming overly spicy.
2. Serve the soup hot, ensuring each bowl has a generous portion of peas, meat, and ground provisions.

This recipe brings the robust, comforting taste of Jamaican Red Peas Soup to your kitchen, perfect for reminiscing about those cozy Saturdays. If you’re in the mood for a more indulgent, meaty soup, don’t hesitate to toss in some oxtail for a truly hearty experience. For a more detailed recipe and expert tips on making Jamaican red peas soup, check out Real Jamaican Vacations. Enjoy this soulful dish and let it warm you from the inside out!