Red Pea Soup

🛒 Ingredients

• Dried Red Kidney Beans 250 g · 875 kcal
• Salt Pork 200 g · 750 kcal
• Water 2000 g · 0 kcal
• Onion 150 g · 60 kcal
• Garlic cloves 20 g · 30 kcal
• Scotch Bonnet Pepper (whole) 10 g · 4 kcal
• Carrots 120 g · 50 kcal
• Celery stalks 80 g · 13 kcal
• Irish Potatoes 300 g · 230 kcal
• Yellow Yam 200 g · 230 kcal
• Pumpkin (Calabaza) 150 g · 40 kcal
• Fresh Thyme 10 g · 3 kcal
• Scallions / Green Onions 30 g · 10 kcal
• Allspice Berries (Pimento) 2 g · 5 kcal
• Light Coconut Milk 100 g · 100 kcal
• All-Purpose Flour (for dumplings) 100 g · 360 kcal

👨‍🍳 Instructions

1. Rinse dried kidney beans thoroughly and soak them in cold water overnight. The next day, drain the soaking water and rinse the beans again.
2. Dice the salt pork into small pieces, then blanch it in boiling water for 5-10 minutes to remove excess salt, drain, and set aside.
3. In a large pot, combine the drained kidney beans, blanched salt pork, 2 liters of fresh water, chopped onion, minced garlic, whole Scotch Bonnet pepper, and allspice berries.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until beans are tender, stirring occasionally.
5. While the soup simmers, peel and chop carrots, celery, potatoes, yam, and pumpkin into bite-sized pieces; chop fresh thyme and scallions.
6. Prepare flour dumplings (spinners): mix all-purpose flour with enough water (approx. 50ml) to form a stiff dough, then roll small pieces into thin, finger-like shapes.
7. After the initial simmering, add the chopped carrots, celery, potatoes, yam, pumpkin, fresh thyme, and most of the scallions to the pot. Cook for another 30-45 minutes until vegetables are tender.
8. Add the prepared flour dumplings to the soup, along with the light coconut milk. Cook for another 15-20 minutes, ensuring dumplings are cooked through and the soup has thickened.
9. Remove the whole Scotch Bonnet pepper if desired for less heat. Taste and adjust seasoning with salt to your preference.
10. Serve the red pea soup hot, garnished with the remaining fresh scallions.