Jamaican Rice & Peas Soup

N'Ckyola
by N'Ckyola
6 servings
20 min

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!


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.

Prep your ingredients. I like to cut everything approximately the same size so they cook evenly. It also makes for a better bite.

Add enough oil to coat the bottom of a heavy stock pot. Sautee onions, peppers, and celery until softened.

Add the sausage & brown it to your liking.

Add garlic & seasonings. Cook until fragrant – about 1 minute.

Add the peas, carrots, & liquid (water or broth) and simmer until carrots & peas are cooked through.

Add cooked rice. Heat until warmed through.


Serve hot & enjoy!

Jamaican Rice & Peas Soup
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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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!
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!
N'Ckyola
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Comments
  • Shelby mcdaniel Shelby mcdaniel on Feb 28, 2022

    N'Ckyola.....My Sicilian mother made this often for us. It was a family favorite. My Jamaican bf (born in Siloah, St. Elizabeth parish) makes a different version of rice and peas, using a small dark red bean, coconut milk, and a variety of seasonings, including garlic, allspice, thyme, jerk seasoning, and a scotch bonnet pepper. It is so rich and flavorful and different than anything else I've had. The aroma when he makes it is wonderful.....wish there was a "rice and peas" scented candle !! Thanks for sharing your recipe....brings back memories.

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