Jamaican Peas Soup with Dumplings and Coconut Milk

Jamaican peas soup, often called red peas soup, is a hearty Jamaican one-pot dish of red kidney beans, coconut milk, root vegetables, herbs and dumplings. This meatless version builds a rich, savory broth from slowly simmered beans and fragrant seasonings; recipes vary by household, and some include salted meat or different ground provisions.

Ingredients

1½ cups (300 g) dried red kidney beans
6 cups (1.4 L) cold water, for soaking
8 cups (1.9 L) fresh water, for cooking, plus more as needed
1 medium yellow onion (about 150 g), peeled and quartered
3 scallions (about 45 g), trimmed and lightly bruised
4 garlic cloves (about 12 g), peeled and lightly crushed
6 whole allspice berries (about 1 g), also called pimento
4 sprigs fresh thyme (about 4 g), or 1 teaspoon (1 g) dried thyme
1 whole Scotch bonnet pepper (about 20 g), left intact; use a milder chile or omit for less heat
1 can (13.5 oz / 400 ml) unsweetened coconut milk
1 pound (450 g) pumpkin or peeled butternut squash, cut into 1-inch (2.5 cm) chunks
1 medium carrot (about 100 g), peeled and cut into ½-inch (1 cm) pieces
8 ounces (225 g) white yam, peeled and cut into 1-inch (2.5 cm) chunks; substitute russet potato if unavailable, though it gives a less starchy, less traditional result
1 teaspoon (6 g) fine salt, then more to taste
½ teaspoon (1 g) ground black pepper
1 cup (125 g) all-purpose flour, for the dumplings
¼ teaspoon (1.5 g) fine salt, for the dumplings
⅓ cup (80 ml) cool water, approximately, for the dumplings

Instructions

Soak the beans. Put the dried kidney beans in a large bowl and cover them with 6 cups (1.4 L) cold water. Soak for 8 hours or overnight. Drain and rinse them before cooking. Discard the soaking water; the beans will cook in fresh water.
Start the soup. Add the drained beans to a large, heavy pot with 8 cups (1.9 L) fresh water. Bring to a full, rolling boil over high heat and boil for 10 minutes. This initial boil is important for dried kidney beans; do not cook them only at a low simmer. Reduce the heat, cover the pot with the lid slightly ajar, and simmer gently for about 70 minutes, stirring occasionally. The beans should be nearly tender, with no hard or chalky centers. Add hot water if needed to keep them covered.
Season the broth. Add the onion, scallions, garlic, allspice, thyme, whole Scotch bonnet, coconut milk, salt and black pepper. Stir gently. Keep the pepper whole rather than cutting it: it will perfume the soup without releasing as much heat. Simmer uncovered for 10 minutes so the coconut milk and seasonings begin to flavor the broth.
Make the dumpling dough. While the soup simmers, mix the flour and ¼ teaspoon (1.5 g) salt in a bowl. Pour in the water a little at a time, mixing until you have a firm, pliable dough. You may not need every drop, or you may need a teaspoon or two more. Knead briefly until smooth, cover, and let the dough rest for 5 minutes. Divide it into 12 pieces. Roll each piece between your palms into a short, slender shape about 2½ inches (6 cm) long. These simple “spinners” should be firm enough to handle, not sticky.
Add the vegetables and dumplings. Stir the pumpkin, carrot and yam into the pot. Drop in the dumplings one at a time, spacing them around the soup and stirring gently once to prevent sticking. Simmer uncovered for 20–25 minutes, stirring carefully once or twice. The vegetables should be fork-tender, the dumplings cooked through, and the beans soft. If the broth gets thicker than you like, add hot water in small amounts; the soup should be hearty but still spoonable.
Finish and taste. Remove the thyme stems, allspice berries, onion pieces if desired, and whole Scotch bonnet. Avoid breaking the pepper while lifting it out. Taste the broth and add salt if needed. If you prefer more heat, prick the pepper and let it sit in the soup briefly, tasting as you go. Rest the soup off the heat for 5 minutes before serving so the broth settles and thickens slightly.

Tips

Plan for the soak. Dried kidney beans need the listed 8-hour soak, so start the night before. If you forget, use the quick-soak method: boil the beans for 2 minutes, turn off the heat, cover for 1 hour, then drain and proceed. The recipe’s total time assumes the overnight soak.
Keep the Scotch bonnet whole. The pepper can be very hot, and its heat varies. Leaving it intact gives you more control; handle it with clean hands and avoid touching your eyes. For a milder pot, omit it and serve sliced chile or hot sauce separately.
Adjust the consistency near the end. Beans and dumplings absorb liquid as they cook and as the soup stands. Thin it with hot water if it becomes too dense, or simmer uncovered for a few extra minutes if you want a thicker broth. Add liquid gradually so the flavors do not become diluted.
Check the ingredients before salting. This meatless recipe uses a measured amount of salt, but broth and any optional salted meat can add a lot. Taste before adding more, especially if adapting the recipe with salted beef or stock.

Serving Suggestions

Serve the soup hot in deep bowls, making sure each portion gets beans, vegetables, dumplings and plenty of broth. The dumplings and ground provisions make it filling on its own, so a side dish is optional. If you want something fresh beside it, offer sliced avocado, a simple cabbage salad or cucumber dressed with lime and a pinch of salt. These crisp, cool sides contrast nicely with the soup’s soft vegetables and creamy broth.

Set extra sliced scallions, black pepper and hot sauce on the table so diners can season their own bowls. A little squeeze of lime is another option for a brighter finish, though it is not essential to the traditional flavor. If serving several people, keep the pot covered over very low heat only briefly; prolonged simmering can make the dumplings overly soft and cause the vegetables to break down.

Variations

Use gungo peas. Jamaican pigeon peas, often called gungo peas, are another familiar choice, particularly when fresh peas are in season. Substitute 1½ cups (300 g) dried pigeon peas for the kidney beans and soak and cook them according to their package directions; cooking time can differ. Canned pigeon peas are already cooked, so drain and rinse about 3 cups (720 g) and add them with the vegetables instead. They will not create quite the same bean-rich broth as dried peas simmered from the beginning.

Add salted beef. For a meatier version, use about 8 ounces (225 g) salted beef, rinsed and cut into bite-size pieces. Simmer it in fresh water until tender, changing the water once if it is especially salty, then add it with the vegetables. Check a piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Salted beef can make the soup much saltier, so reduce or omit the measured salt and taste at the end.

Change the ground provisions. Chayote, called chocho in Jamaica, green banana, dasheen or additional pumpkin can stand in for some of the yam. Peel and cut firm vegetables into similar-sized chunks so they finish at roughly the same time. Green banana and dasheen are less readily available in some stores; russet potato is an easy substitute for yam, while butternut squash works in place of Jamaican pumpkin. Each substitution shifts the texture and flavor a little, but the soup remains satisfying.

Make the dumplings gluten-free. The traditional flour spinners use wheat flour. You can try a cup-for-cup gluten-free flour blend, adding water gradually until the dough holds together. These dumplings may be more delicate, so shape them gently and avoid vigorous stirring once they are in the pot. Their texture can vary by blend; for a simpler gluten-free bowl, leave out the dumplings and add extra yam or potato.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. The beans and dumplings continue to absorb broth, so the soup will be thicker the next day; stir in a splash of water when reheating. For food safety, reheat leftovers to 165°F (74°C), checking the center with a food thermometer. On the stovetop, warm gently in a covered pot, stirring occasionally and adding water as needed. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the soup warms evenly.

You can freeze the soup for about 2–3 months for best quality, though the dumplings and pumpkin may soften after thawing. If you know you will freeze some, set aside a portion before adding the dumplings, then make fresh dumplings when you serve it. Thaw frozen soup in the refrigerator overnight or reheat it from frozen over low heat with a little water, stirring carefully as it loosens. Do not leave the pot at room temperature for extended storage.

Frequently Asked Questions

Why is Jamaican peas soup called peas soup when it uses beans?

In Jamaican usage, “peas” commonly refers to beans or legumes, so red kidney beans are called red peas in this soup. It is also made with gungo peas in some versions. The name describes a familiar ingredient rather than a different cooking method.

Can I make Jamaican peas soup with canned kidney beans?

Yes, but the method and timing change because canned beans are already cooked. Drain and rinse about 3 cups (720 g) canned kidney beans, then add them with the vegetables and simmer until the vegetables and dumplings are cooked. Use less water at first, since the canned beans will not need a long simmer to become tender and will contribute less body to the broth. Taste and adjust the seasoning at the end.

How can I tell when dried kidney beans are cooked?

Taste a few beans from different parts of the pot. They should be tender all the way through, with no firm or floury center. Bean age, soaking conditions and simmer strength affect cooking time, so begin checking near the end of the stated simmer and continue until they are fully tender. Keep them at a gentle simmer rather than allowing the pot to boil hard for the entire cooking time.

What can I use instead of Jamaican yam or pumpkin?

Use russet potato in place of yam and butternut squash in place of Jamaican pumpkin. Cut the replacements into pieces about the same size as the recipe calls for. Potato gives a milder, less distinctive starchy quality than yam, while squash is a practical stand-in for pumpkin but may taste sweeter. You can also use chocho or green banana if available, checking for tenderness as the soup cooks.

Is this soup supposed to be spicy?

It can be, but the heat is adjustable. Scotch bonnet brings a distinctive fruity chile aroma as well as considerable heat. Leaving it whole and removing it before serving keeps the soup gentler; omitting it makes the dish milder still. For a hotter pot, carefully pierce the pepper near the end and taste the broth before adding more heat.

Can I prepare parts of the soup ahead?

Soak the beans overnight, and you can also chop the vegetables and mix the dumpling dough a few hours ahead; keep prepared vegetables covered in the refrigerator and dough wrapped. For the best dumpling texture, shape them shortly before they go into the pot. If making the whole soup ahead, cool and refrigerate it promptly, then reheat to 165°F (74°C) and loosen the broth with water as needed.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).