Jamaican Red Pea Soup with Smoked Ham Hock
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Ingredients
- 300 g cooked ham hock, shredded
- 400 g tinned red kidney beans
- 400 ml coconut milk
- 2 carrots
- 250 g white yam, peeled and cubed
- 1 onion
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 556 kcal
- Protein
- 29.5 g
- Carbohydrate
- 40.5 g
- of which sugars
- 8.2 g
- Fat
- 29.1 g
- of which saturates
- 20.6 g
- Fibre
- 11.7 g
- Salt
- 2.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion in a little oil in a large pot for 5 minutes until softened.
- 2
Add the kidney beans, coconut milk, 600ml water, the thyme sprigs and the whole scotch bonnet chilli, and bring to a simmer.
- 3
Add the carrots and white yam and simmer for 20 minutes until the vegetables are almost tender.
- 4
Stir in the shredded ham hock and simmer for a further 10 minutes until everything is hot through and the vegetables are soft.
- 5
Lift out the scotch bonnet and ladle the soup into bowls.
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