Warm, smoky, and full of real Jamaican flavor — this Red Peas Soup is comforting. The ham bone adds deep holiday richness, the salted pigtail brings that classic island saltiness, and the ham hock gives the soup body and depth. This is a hearty one-pot meal perfect for cold weather or a Sunday dinner.
Ingredients
1 ham bone (with some meat still attached)
2–3 salted pigtail, cut in pieces
1 ham hock
Peas + Hard Food
2 cups dry red kidney beans (soaked overnight for best results)
1 medium yellow yam
1 medium sweet potato (batata) 1/2 cup coconut milk
1 medium carrot, sliced
1 cup pumpkin, diced
Herbs + Seasonings
2 stalks scallion
2–3 sprigs thyme
2 stalk celery
3 cloves garlic, smashed 2 stalk celery
1 tsp pimento (whole or crushed)
1 whole Scotch bonnet (don’t burst)
1 pack cock soup or pumpkin soup mix
1 tbsp all-purpose seasoning
Black pepper to taste
Dumpling (Optional but recommended)
1 cup flour
Pinch of salt
Water to make dough
Instructions
1. Prepare the pigtail
Because pigtail is very salty:
Cut into pieces and boil twice, changing the water each time to remove excess salt. Or soak overnight.
Set aside.
2. Start the base
In a large pot add:
Soaked red peas
Ham bone
Ham hock
Garlic , pimento berries
Add enough water to cover everything
Boil for 45–60 mins until peas begin to soften and meats are tender.
3. Add the pigtail
Add the pre-boiled pigtail to the pot.
Continue simmering so all the flavors combine. 4. fresh seasoning Now add coconut milk, celery and carrots
5. Add your hard food
Add:
Pumpkin
Yellow yam
Sweet potato (batata)
Boil until pumpkin melts and thickens the soup naturally.
5. Add seasonings + soup mix
Stir in:
Cock soup seasoning
Scallion thyme
Taste before adding salt — ham bone + ham hock + pigtail bring natural salt.
6. Add dumplings
Pinch off small spinners or rounds and add to the pot.
7. Final simmer
Add your whole Scotch bonnet on top.
Simmer 15–25 minutes until soup is thick, rich, smoky, salty-sweet from the yam and batata.
Total Cooking Time
1 – 2 hours
(Real Jamaican rich soup!)
Tips
- If soup gets too thick, add a little hot water toward the end.
- Let the ham bone break down naturally — don’t force it. The flavor is inside the bone marrow.
- Fresh thyme gives stronger aroma than dried.
FAQ
Can I use canned red kidney beans?
Yes, but the soup won’t be as rich. If using canned, reduce the cooking time and skip soaking.
How do I keep the Scotch bonnet from bursting?
Just place it on top during the final simmer and avoid stirring too hard.
Can I freeze this soup?
Absolutely! It freezes well for up to 2 months. Reheat with a splash of water.
Thank you for stopping by Khalia’s Kuisine!
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