When it comes to hearty soups and thick stews with a West Indian flavor, this Caribbean Red Peas Soup is a mainstay. Tender peas (beans), succulent pigtails, herbs and aromatics, and dumplings made of carrot, yam, and cornmeal stew in a rich broth enriched with coconut milk in this comforting pot. There is really nothing like red peas soup in terms of taste, ease of preparation, and sheer deliciousness!
When it comes to soups, this dish is really unique to me. Like many people from other ethnic origins and upbringings, I always feel differently when I cook from that place in my heart. I am the youngest of four children born in California to parents who immigrated to the United States many years ago from St. Thomas, Virgin Islands. My childhood was quite American, as I was not raised on the islands, hehe. Despite being raised in South Florida, I was surrounded by West Indian culture in both my family and neighborhood. I really believe that cooking has always been a means for me to maintain a connection to my heritage.
Caribbean Red Peas Soup
One of my favorite soups to have when I’m in the need for something comforting is red pea soup, which I have many happy memories of. It’s my mother’s favorite, and up until I created this recipe, she would only speak well of her mother’s version—my grandma. You know, nothing compares to what my grandma Esmie makes. And just because I’m her kid, it’s very hard for my mom to co-sign my meal. If she thinks one of my recipes is bad, she’ll let me know right away! Nevertheless, I asked my grandmother for advice and obtained all of her notes on what makes her red pea soup so delicious. I then modified her recipe to create this one.
What Is Red Peas Soup?
The main ingredients of Caribbean red peas soup include red beans (referred to as peas-fyi in West Indian culture), pigtails, aromatics, dumplings, and starches/provisions such sweet potatoes, yams, carrots, etc. There is nothing like this soup—it is very aromatic, incredibly thick, and bursting with flavor. A meal known as “stew peas” in Jamaican culture is quite similar to red pea soup, although it has a thicker texture. Redd pea soup is regarded as a soup, yet it’s so substantial and satisfying that it can be eaten as a meal all by itself!
Here’s Why You’ll Love This Dish:
- FLAVOR-PACKED: This soup, y’all, has an abundance of flavor. This meal shines with a diversity of flavors and textures, from the salty taste of pigtails to the aromatics and toasty spices to the dumplings and supplies in a fragrant broth laced with coconut.
- ADAPTABLE TO CUSTOMIZATION: You have various options for meat if you don’t consume pig. This red peas soup dish may easily be made vegetarian or vegan by omitting the meat and making other substitutions. All of the adjustments and replacements will be covered in more detail below.
- SMOOTH & WHOLESOME: Red pea soup is thick and creamy, but it’s also packed with meat, beans, and starchy vegetables that fill you up with nutrients.
Ingredients Needed For This Red Peas Soup Recipe:
- Pigtails are a customary component of this soup! Pork tails, often known as salted pigtails, are brine-packed and salt-cured. They are hard to find at a typical grocery shop, so I always get mine from my neighborhood Caribbean market. Additionally, they must be immersed for an entire night because to the salt curing process. This is an excellent precaution to tenderize the meat, eliminate any contaminants, and render out a lot of the salt.
- Red beans: Dried red beans, such as kidney or tiny red beans, are needed for this dish. My grandmother makes her red beans in a can, but after much testing, I’ve found that dried beans are more durable. The peas must be soaked overnight to break them, much like the pigtails.
- Butter: To provide a little richness and to sauté the aromatics.
- All soups require a small amount of onion flavoring.
- One bell pepper is perfect for this soup.
- Scallions: Yes, a favorite among West Indians.
- Fresh thyme: To add a delightful fragrance and a burst of freshness.
- Garlic: Oh my goodness, garlic is the best!
- Dried pimento berries, also known as ground allspice, are a blend of clove, cinnamon, nutmeg, fennel, black pepper, and star anise.
- Much of the soup is made comprised of chicken broth, water, and coconut milk.
- Scotch bonnet: We’re using just one pepper for seasoning, and it will go into the pot whole—not chopped open!—trust us, you don’t want that 😆.
- Supplies and starches: Yams, sweet potatoes, and/or carrots.
- & for the dumplings: water, sugar, salt, flour, and cornmeal.
How To Make This Caribbean Red Peas Soup Recipe:
- Soak the pigtails and peas. Soak the beans and pigtails in separate basins of cold water for the whole night, or for about eight hours, and then drain. Then save them until the recipe calls for them.
- Let the aromatics sear. Melt the butter in a big saucepan with a heavy bottom over medium heat. Add the onion, bell pepper, scallions, and thyme sprigs when they start to sizzle. Saute the aromatics and vegetables for 5 to 6 minutes, stirring often, or until they are soft. After that, add the garlic and simmer for a further minute or so, or until the garlic becomes fragrant. Toasted the allspice by adding it to the aromatic mixture and stirring it in.
- Simmer the pigtails and peas. Toss the pigtails and the drained beans into the saucepan and mix well. Pour the broth and water over the mixture, swirling gently to properly blend. Lower the heat to medium-low and sprinkle the scotch bonnet pepper over the mixture.
- Simmer for one hour and twenty-five minutes, or until the mixture is quite aromatic and the peas (beans) and pigtails are soft and supple.
- Make the dumplings ready. Mix the flour, cornmeal, sugar, and salt together in a big basin, being sure to stir everything well. After that, add the water and knead the dough with your hands until it’s barely mixed. The dough should be divided into 2-inch balls. Next, roll each little ball into a little log or small baton in your palms, as seen in the accompanying photo. Continue until all of the dumplings are produced and placed aside.
- Prepare the soup with red peas. Returning to the soup, whisk in the coconut milk and more water. The dumplings should fall into the saucepan. Add the diced sweet potato and yam next. Stir the ingredients gently until just mixed. To ensure that the dumplings and vegetables are soft and well cooked, simmer the soup for an additional thirty minutes.
- Assist. Throw away the sprigs of thyme and the scotch bonnet pepper. Serve this red pea soup right away, ladling it into serving dishes equally. Yum!
How To Soak Beans: Two Ways
- Cold soak (overnight): Place the beans in a big dish, fill it with cold water, and leave it on the counter for about eight hours. Just drain and lay them aside after soaking, or until the recipe card below calls for them.
- Fast soak (hot method): In a big saucepan, bring around 6-7 cups of water to a boil. After that, add the beans and turn off the heat in the saucepan. Give the beans between thirty and sixty minutes to soak in the boiling water. Then just drain the beans and save until needed, as directed on the recipe card below.
Types Of Ground Provision For Red Peas Soup
Many people from the Caribbean refer to root starches and vegetables cultivated underground, such as eddos, sweet potatoes, yams, cassava, and dasheen (taro), as “ground provisions.” Many of these are cooked inside of dishes or served on the side in West Indian cuisine. I suggest using yams or sweet potatoes in red pea soup. The Boniato sweet potato cultivar is my favorite! Its white flesh has a somewhat nutty flavor that isn’t too sweet. This soup might also work well with ordinary potatoes and/or corn on the cob chopped into smaller pieces.
Cornmeal Dumplings
The flour and cornmeal combo tastes amazing, and making the cornmeal dumplings is a breeze! I use fine yellow cornmeal, but you may use coarse cornmeal if you like a more textural dumpling. The delicious taste is absorbed by the dumplings! The dumplings known as “spinners” in Jamaican red pea soup are usually made solely of flour.
Types Of Meat For Red Peas Soup
The most popular meats used in red peas soup are salted beef or pork. Just in case you were curious: Pigtails taste and feel a lot like ham hocks or any other salted pork component. The pigtails are so rich, juicy, and fall-apart soft after simmering—they’re very fantastic! But there are also other options, such smoked turkey, ham bone, or ham hock.
Storing Red Peas Soup & Reheating:
We are all aware that soups and stews that are made the next day taste better since the flavors have had more time to develop and marinade! 👌🏽
Here’s how to prepare your red pea soup for refrigeration: Prior to serving, make sure the soup has cooled to room temperature. After that, you can preserve the soup in the refrigerator for up to four days by storing it within an airtight container. Just warm everything up on the stovetop over low heat to reheat. As an alternative, reheat in the microwave until well heated.
Make sure the soup has cooled to room temperature before freezing your red pea soup. Next, pour the soup into a big, flat plastic bag that is suitable to freeze or an airtight container. When making soup, I prefer to write the date on the label so it stays safe. Soups can be frozen for up to three months after being made. Thaw the red pea soup overnight in the refrigerator until ready. Just warm everything up on the stovetop over low heat to reheat. As an alternative, reheat in the microwave until well heated.
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Caribbean Red Peas Soup
Ingredients
- 2 cups dried red kidney beans soaked overnight & drained
- 2 lbs salted pigtails soaked overnight & drained
- 4 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 6 scallions chopped
- 10 sprigs fresh thyme
- 1 tablespoon garlic paste or 6 cloves of garlic, finely minced
- 1 teaspoon ground allspice
- 2 cups chicken broth or stock
- 6 cups water divided
- 1 scotch bonnet pepper left whole- do not slice!
- 1 13.5-ounce can full-fat coconut milk
- 2 medium carrots chopped
- 1 medium yam or sweet potato peeled & chopped into quarters
For the dumplings:
- 1 1/4 cup all-purpose flour
- 1/3 cup fine yellow cornmeal
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 2/3 cup water
Instructions
- Soak the pigtails and peas. Soak the beans and pigtails in separate basins of cold water for the whole night, or for about eight hours, and then drain. Then save them until the recipe calls for them.
- Let the aromatics sear. Melt the butter over medium heat in a large stockpot or Dutch oven with a sturdy bottom. Add the onion, bell pepper, scallions, and thyme sprigs when they start to sizzle. Saute the aromatics and vegetables for 5 to 6 minutes, stirring often, or until they are soft. After that, add the garlic and simmer for a further minute or so, or until the garlic becomes fragrant. After toasting the spice for approximately a minute, add the ground allspice and stir it into the fragrant mixture.
- Simmer the pigtails and peas. Toss the pigtails and the drained beans into the saucepan and mix well. Add 4 cups of water and the chicken broth/stock to the mixture, stirring gently to properly blend. Lower the heat to medium-low and sprinkle the scotch bonnet pepper over the mixture.
- Simmer for one hour and twenty-five minutes, or until the mixture is quite aromatic and the peas (beans) and pigtails are soft and supple.
- Make the dumplings ready. Mix the flour, cornmeal, sugar, and salt together in a big basin, being sure to stir everything well. After that, add the water and knead the dough with your hands—or disposable gloves, if preferred—until it’s just incorporated. Partition the dough into roughly 2-inch balls, then thereafter form each little ball into a tiny log or baton using your palms, as demonstrated in the blog article. Continue until all of the dumplings are produced and placed aside.
- Prepare the soup with red peas. Returning to the soup, whisk in the coconut milk and the final two cups of water. Scattered and dropped into the saucepan are the dumplings. Add the diced sweet potato and yam next. Stir the ingredients gently until just mixed. Simmer the soup for a further half hour to ensure the dumplings and vegetables (carrots, yam, and sweet potato) are soft and supple.
- Assist. Throw away the sprigs of thyme and the scotch bonnet pepper. Serve this red pea soup right away, ladling it into serving dishes equally. Have fun!