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Cozy Authentic Vegan Jamaican Red Peas Soup

This hearty and nourishing soup combines red kidney beans, coconut milk, and spices for a comforting dish perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Jamaican, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red kidney beans (or pigeon peas), soaked overnight
  • 1 tablespoon coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 carrots, chopped
  • 2 sprigs fresh thyme
  • 1 teaspoon allspice
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 1 can coconut milk
  • 1 lime, juiced

Method
 

Preparation
  1. Begin by soaking the red kidney beans overnight. This softens them, making them cook faster and more evenly.
  2. Drain and rinse the beans before you start cooking.
Cooking the Soup
  1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until it becomes transparent (about 4-5 minutes).
  2. Toss in the minced garlic and cook for about a minute until fragrant.
  3. Add the bell pepper and carrots. Cook for another 5 minutes until they start to soften.
  4. Add the fresh thyme and allspice, and season with salt and pepper.
  5. Pour in the vegetable broth and add the soaked beans. Bring to a gentle boil, then lower the heat to a simmer.
  6. Cover and let it cook for about 30-40 minutes or until the beans are tender.
  7. Stir in the coconut milk and lime juice, allowing it to heat through for another 5 minutes.
Serving
  1. Ladle the soup into bowls and enjoy with fresh bread or rice.

Notes

For substitutions, if you can’t find red kidney beans, pigeon peas are a great alternative. For a quicker meal, canned kidney beans can be used, reducing simmering time to 10-15 minutes.