Caribbean Red Pea Soup

6 cups vegetable stock
1 can red kidney beans
1 tablespoon canola oil
1 large yellow onion, diced
1 large bell pepper, seeded and diced
3-4 cloves garlic
3-4 scallions
1-2 scotch bonnet pepper, punctured with a fork
1 large diced sweet potato, peeled or unpeeled
1 1/2 teaspoons dried thyme
1 can coconut milk
2 tablespoons dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1 teaspoon salt


Heat oil, saute onion, bell pepper and garlic for 5-7 minutes
Add beans, stock, and all remaining ingredients except salt
Bring to simmer and cook for one hour over medium-low heat, stirring occasionally, remove scotch bonnet after about half an hour or when soup reaches desired level of heat

Serve over Basmati or Jasmine rice