Red Pea Soup

For a taste of the Caribbean try Emma Sharp's seriously hearty and tasty red kidney bean soup
Red Pea Soup
  • Rating:
  • Serves: 6
  • Cook Time: 2 hours 40 minutes
  • Prep Time: 30 minutes plus overnight soaking
  • Effort: easy



  • 350 g dry red kidney beans
  • 700 g pork rib tips
  • 1 large onion, chopped
  • 1 scotch bonnet pepper, left whole
  • 3 cloves garlic, chopped
  • 1 small yam, peeled and cubed
  • 1 sweet potatoes, peeled and cubed
  • 1 bunch spring onion
  • small bunch of fresh thyme
  • 2 christophenes, (cho chos) peeled and cubed
  • 3 carrots, peeled and cubed
  • black pepper
  • hard-dough bread, to serve

For the spinners

  • 225 g plain flour
  • black pepper
  • water


1. Soak the kidney beans overnight in a large saucepan of water. Drain the beans, return to the saucepan and cover with water again. Bring to the boil and simmer for 1 1/2 hours until the beans are soft.

2. Meanwhile preheat the oven to 200 C/Gas 6. Place the pork rib tips in a roasting tin and roast for 45 minutes, turning now and then, until browned.

3. Add the roast ribs to the softened kidney beans together with the onion, Scotch bonnet pepper and garlic. Simmer for 45 minutes.

4. Meanwhile, make up the spinners or dumplings. Sift the flour and season with salt and freshly ground pepper. Form a well in the centre of the flour and gradually add enough water to form a stiff dough. With floured hands shape into small balls.

5. Add the spinners, yam, sweet potato, spring onion and thyme to the soup and simmer for 20 minutes

6. Add the cho chos and carrots and cook for a further 15 minutes. Season with salt and freshly ground pepper.

7. Remove the pork rib tips, Scotch bonnet pepper and spring onions.

8. Serve the soup with hard-dough bread.

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