This Jamaican Rice & Peas Soup is a rift on Jamaican Rice with Peas & Carrots that is warm & soothing to the soul! It’s quick & easy too.
The weather in Houston has been so up & down. One day it’s 80⁰ the next it’s 40⁰. We love soup weather & with all of these {weather} mood swings we were feeling like a little something warm and soothing to the soul!
I love Jamaican rice & peas. And even though they are normally made with white rice & red beans there are many variations.
My family & I don’t love peas or carrots so much, even though they’re great for you. Very nutritious.
So I decided to make a rift on both! In soup form!
It’s Jamaican Rice & Peas Soup
And it’s deliciousness!
The warmth of the spices along with the hearty sausage & rice and fresh earthy flavor of the veg… SOOOO good.
And so soothing too!
Let’s get into it!
First things first, prep all your ingredients. You could definitely chop everything as you go (I do that all the time) but sometimes it’s easier to just have it all ready to go at once. Your choice.
A few tips:
- A quick note on peppers. Not all are super hot. You can easily pick one with less heat, or use hot peppers and remove all the seeds. That way you get all the flavor & not the heat. Or just leave them out altogether.
- Try different types of beans. This dish would be delicious with traditional red beans, lentils, or even black beans.
- If you don’t want to cook the rice separately, you can add uncooked rice along with the peas & carrots. Increase the amount of liquid & cook for 15 minutes (30 if using brown rice). Just remember that you will not cook out all the broth/water, just simmer until the rice is cooked. That would make this a 1 pot meal!
Serve hot & enjoy!
Chunky Jamaican Peas & Rice Soup
This soup is a rift on Jamaican Peas & Rice that is warm and soothing to the soul! It's quick & easy too.
Ingredients
- 1/2 medium onion, chopped
- 1/2 bell pepper, chopped
- 2 celery rib, diced
- 2 cloves garlic, minced
- 1/2-1 hot pepper (jalapeno, scotch bonnet), seeded & sliced
- 2 medium carrots, chopped
- 1/2 cup green peas
- 1/2-1 cup rice, cooked
- 1 12 oz package of sausage, sliced
- 3 cups water or broth
- salt, pepper, & thyme to taste
Instructions
Add enough oil to coat the bottom of a heavy stock pot.
Sautee onions, peppers, and celery until softened. About 2 minutes
Add the sausage & brown it to your liking.
Add the carrots, peas, & garlic. Cook until fragrant - about 1 minute.
Add the liquid and simmer until carrots & peas are cooked through.
Add cooked rice. Heat until warmed through.
Serve hot & enjoy!
Notes
A quick note on peppers. Not all are super hot. You can easily pick one with less heat, or use hot peppers and remove all the seeds. That way you get all the flavor & not the heat. Or just leave them out altogether.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 237Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 650mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 10g
I am not a nutritionist or dietician. Please consult one or your doctor if you are on a special diet. These numbers are auto-generated based on the ingredients in my recipe.
