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Cozy Authentic Vegan Jamaican Red Peas Soup

A rich and comforting soup made with red kidney beans, aromatic spices, and fresh vegetables, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Jamaican, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 cup red kidney beans (soaked overnight) Soaking overnight enhances flavor and texture.
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 medium carrot (chopped)
  • 1 medium bell pepper (chopped)
  • 2 sprigs thyme
  • 1 bay leaf bay leaf
  • 4 cups vegetable broth
  • 1 can coconut milk
  • to taste Salt and pepper Use to enhance flavor.
  • 2 green onions (chopped for garnish)

Method
 

Preparation
  1. Prepare the Beans: After soaking the red kidney beans overnight, rinse them under cold water and set aside.
  2. Sauté the Aromatics: In a large pot, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-5 minutes until softened and fragrant.
  3. Add Vegetables: Toss in the chopped carrot and bell pepper, and sauté for another 4-5 minutes until slightly tender.
  4. Combine Ingredients: Stir in the soaked kidney beans, thyme, bay leaf, vegetable broth, and coconut milk. Bring the mixture to a boil.
  5. Simmer: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes or until the beans are tender.
  6. Season: Remove the bay leaf and thyme sprigs. Season with salt and pepper to taste.
  7. Serve: Ladle the soup into bowls, garnish with chopped green onions, and enjoy!

Notes

Substitutions: Feel free to switch up the vegetables based on what you have at home, like zucchini or sweet potatoes. Timing: Make sure to allow enough time for the beans to soak; this enhances their flavor and digestion. Keep an eye on your soup while simmering; if the liquid evaporates too quickly, add more vegetable broth to maintain desired consistency. For leftovers, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.