Red Peas Soup


  • 1 pint or 570 ml red peas or red kidney beans, soaked
  • 1 onion
  • 2 scallions
  • 1 sprig thyme
  • 1 bell pepper
  • 8 oz. or 225 g sweet potatoes, opt.
  • small piece of ginger, grated, opt.
  • 1 garlic clove, minced, opt.
  • pinch of salt and pepper, opt.
  • 2 c. coconut milk
  • 1/4 tsp. Asian seasoning


  1. Bring water and beans to a boil. Reduce heat and simmer, covered for about an hour, or until beans are tender. Salt to taste.
  2. Add remaining ingredients and simmer, covered for about another hour, or until vegetables are tender and soup is desired consistency. Remove thyme sprig before serving or storing.
Browse Cook(s): Claudia Kirlew
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.