Cozy Authentic Vegan Jamaican Red Peas Soup
A rich and creamy soup made with red kidney beans and coconut milk, perfect for warming up on chilly evenings.
Ingredients
Main Ingredients
- 1 cup red kidney beans, soaked overnight Make sure to soak the beans overnight for optimal cooking results!
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 large bell pepper, chopped
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon thyme
- to taste Salt and pepper
- to taste Green onions for garnish
Instructions
Preparation
- After soaking the red kidney beans overnight, drain and rinse them to improve texture and reduce cooking time.
- In a large pot, heat a splash of vegetable broth over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until fragrant, and the onion is translucent.
- Toss in the bell pepper, carrots, and celery. Stir this vibrant mix for another 5 minutes, allowing the vegetables to soften slightly.
- Add the soaked red kidney beans to the pot, followed by the vegetable broth and coconut milk. Ensure everything is well combined.
- Sprinkle in the thyme, salt, and pepper. Let the soup come to a gentle boil, then reduce the heat, cover, and let it simmer for about 30 minutes until the beans are tender.
- Once the soup is hearty and delicious, ladle into bowls and garnish with fresh green onions for a pop of color and crunch.
Notes
Bean Substitutions: If red kidney beans aren’t available, feel free to substitute with black beans or chickpeas. Add a pinch of cayenne pepper or chopped jalapeños for a spicy twist. Timing is key—don't rush the simmering stage.