Red peas soup

Red peas soupis a heartyJamaicansoup, made withkidney beans(known locally asred peas),cured meats,coconut milk,root vegetables,dumplings,herbsandspiceslikescotch bonnet,pimento,scallionetc.It is the soup version of Jamaicanstew peas, and is similar to otherred beansoupsmade in theAmericas. The dish is served as an appetizer or main course. Like stew peas,red peas soupis rich in protein as the main ingredients are legumes (beans / peas) and meats.
Red peas souporiginated inJamaica, and it is one of manyCreoledishes created from a fusion of cooking techniques and ingredients, contributed by variousethnicgroups who have inhabited the island.
One of the main ingredients ofred peas soup,kidney beans, originated inPeruaround 8,000 B.C.,andcultivarswere spread throughout the Americas by indigenousAmerindians,theArawaks/Taínos— then later the Spanish andPortuguese, who introduced them to other regions through theColumbian Exchange.Other staple crops which are key ingredients, like peppers (specificallyscotch bonnet),cornandsweet potato, were taken to Jamaica incanoesfrom Mesoamerica.The Taínos also cultivatedchayote(cho cho),coco,pumpkin,yam,potato,cassavaand pimento.They are believed to have kept a stock pot in which meat, fish and vegetables were collected for soup— thus, influencing Jamaica's soups.
TheSpaniards, the firstEuropeansto colonize Jamaica in the 15th century, introducedpigs,cattleand otherlivestockto the island.They also introducedcarrot,garlic,thymeand other vegetables and herbs to the region, as well as, cured meats. Consequently, many Jamaican dishes which include peas / beans, cured meats, stews (likestew peas) and soups likepeas soupswere influenced by them.The Africans who arrived duringslaveryandindentureshipalso added their own influence to this and other colonial era dishes.
Jamaicanred peas soupis prepared using kidney beans (red peas) and other similar cultivars likeround red,Jerusalem peasorcow peas.The recipe includes coconut milk and meats, especially salted meats such asporkandbeef.Pig tailorhambone is often included,and sometimes chicken is used instead of pork or beef. Additional ingredients include onion, garlic, thyme, scallion, scotch bonnet, other herbs and spices, soup mix, flour dumplings (including slender dumplings calledspinners) and ground provisions—  such as yam, Irish potato, sweet potato, chayote (cho cho), coco,  carrot, corn and pumpkin.Sometimes, the soup is made with greenbreadfruitorchicken foot, and it may be cooked in a pressure cooker. A meatless version referred to asitalred peas soup, is made by JamaicanRastafarians. The dish is served hot and the consistency is thick.It is eaten as an appetizer or a complete meal, on any occasion.Red peas soupis considered to be a nutritious Jamaican staple, which is sold in restaurants or as a street food.
In Jamaica,gungo peas soupis a variation made withpigeon peas(calledgungo peas) and the same ingredients.It is a popular soup made with leftover ham bone fromChristmas.Sometimes, gourmet versions ofred peas soupappear on the menus of local restaurants as "cream of red peas soup".
Similar soups are prepared throughout the Americas, which are calledred bean soup,sopa de habichuelas,sopa de frijoles("soup of red beans" in Spanish), orsancocho de habichuelas,caldo de habichuelas("bean broth"),Mexican frijoles charros,black bean soup,Antillean black bean soupand others. Also, there are soup dishes with beans and meats fromSpainandPortugal, that bear similarities to Jamaicanred peas soupand regional variations, likeSpanish black bean soupandPortuguese bean soup.