Jamaican’s like most other countries and cultures have their traditions around food. Saturday is about soup. Delicious, warm, nutritious soup. We love soup. A big pot of it sits on the stove and it is the meal of the day for the family and any visitors. Simple cooking. Lots of nutrition. Very filling. The very best of the produce from the earth goes into these soups.

Sweetcorn from local organic growers.

Sweetcorn from local organic growers.

Today with the produce of the harvest starting to make it’s way to my kitchen table I decided to make a Split-Pea soup with locally grown corn. Nearly all of the ingredients have been grown either in the garden or by local organic farmers. Gratitude as always goes to those local and global organic farmers that make my meal possible.

This soup is easy to make and all the more easy if you put all of the ingredients into a slow-cooker like I did, and then let it simmer gently overnight or throughout the day. Hope you enjoy!


1 cup organic split-yellow peas
3 cups of water
4 x skellion/scallion/spring onions
3 x cloves of garlic
1 Scotch Bonnet/Habenero pepper
3 x carrots
1 x tbsp raw virgin coconut oil
1 x bunch of thyme (6-7 springs)
1 x corn on the cob
1 x tsp blackpepper
3 x grounded pimento/allspice seeds
1 x generous slice of pumpkin (Calabaza is the best, but any good blue skin pumpkin will do)
1/2 of large sweet potato
3 x slices of yam (I prefer yellow yam but white is fine)
2 x tsps celtic sea/Himalayan rock salt


Soak the peas overnight in the water. In the morning put all of the remaining ingredients into the cooker and cook on a medium temperature for 3-4 hours. Add more water if required. You can make wholemeal dumplings to add to beef up the soup.

On the stove:

Soak the peas overnight. Drain peas and then add fresh water. Cook peas until they begin to soften. Add remaining ingredients. Add any wholemeal dumplings after other ingredients have half cooked. Cooking time 1 1/2 hr.

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  1. goodfoodmarsh

    This soup sounds absolutely fabulous! I’ve never heard of this recipe, but it looks and sounds so good that I’ll definitely have to give it a go. Does the scotch bonnet make it super spicy? I’m liking the sound of a challenge, as I’ve been trying to increase my spice threshold bit by bit! If you have a minute, I’d love your thoughts on my spicy lentil & pepper soup. I’d love any tips on spice/seasoning! 🙂 http://goodfoodmarsh.wordpress.com/2014/09/03/sassy-pepper-and-lentil-soup/

    • oneorganicjamaican

      Hi GFM! Thanks for the lovely comments. Well, I won’t lie the Scotch Bonnet most definitely has a kick to it as I drop the entire thing into the pot (yep, seeds and all). You can add coconut milk to the recipe which will cool it a little, but you may prefer to slice a little of the pepper (circa half of one) make sure no seeds and just use this. I use Scotch Bonnet in particular as it has a distinct flavour which is slightly fruity rather than the pure earthy fire heat of other types of hot peppers. I’ll definitely check out your lentil and pepper soup. ‘Tis definitely the season for soups on the horizon and lentils are a staple in my house so would love to try out.

  2. Charlene @ That Girl Cooks Healthy

    I haven’t drank Saturday soup for quite some time now, simply because I’m working on perfecting the recipe. Gluten free dumplings are SUCH challenge right now. However, this recipe very much reminds me of the Saturday soup I’m used to, so will also give this a try this coming weekend.


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