Jamaican Red Pea Soup with Spinners

Name: Jamaican Red Pea Soup with Spinners
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 2 cans of kidney beans, drained and rinsed; 1 quart of chicken stock, more if needed; 2 medium onions; 3 scallions; 2 carrots; 2 tsp dried thyme or 4 to 5 sprigs of fresh; 1 scotch bonnet or Habanero pepper; kosher salt and fresh cracked black pepper to taste; 1/2 lb of potatoes; 1/2 lb of yams, pumpkin or sweet potato; 1/2 cup coconut milk; Flour, water and a pinch of salt to make dough for spinners

Ingredients

2 cans of kidney beans, drained and rinsed
1 quart of chicken stock, more if needed
2 medium onions
3 scallions
2 carrots
2 tsp dried thyme or 4 to 5 sprigs of fresh
1 scotch bonnet or Habanero pepper
kosher salt and fresh cracked black pepper to taste
1/2 lb of potatoes
1/2 lb of yams, pumpkin or sweet potato
1/2 cup coconut milk
Flour, water and a pinch of salt to make dough for spinners

This Jamaican soup is made with kidney beans, onions, carrots, spring onions, thyme yams and potatoes. A simple recipe for “spinners” (dumplings) is included.

Directions:

Place kidney beans in a large sauce pan and add the chicken stock.
Let simmer for 15 minutes.
Chop the hot pepper, potatoes, onions, scallions, yam and carrots into small pieces.
For the spinners mix flour with a little salt and water until it has the consistency of dough.
Pinch a small about of the dough and roll it in your hands to make a spinner, (about 2 inches in length and 1/8 inch thick.
Add the spinner to the pot, and repeat until you run out of dough.
Optional: you can add chicken, pork or beef if desired.
Let simmer for 1 hour.
Serve.