Vegetables > Black Eyed Peas >
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| | Black Eyed Pea Soup w/Corn Bread Dumplings
Soup:
2 1/2 cups of dried black eyed peas, or 6 cups cooked
6 cups of water
3 large onions, sliced, thin
6 garlic cloves, minced
1 cup of minced celery
one 28 ounce can of tomatoes
one 6 ounce can of tomato paste
1 bunch of fresh parsley, chopped
Salt and freshly ground pepper to taste
Dumplings:
1 cup of corn meal
1/4 cup of whole wheat flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 egg whites, lightly beaten
1/2 cup of soy milk or skim milk
To make soup: Sort and rinse the peas and soak them overnight in water twice their bulk. Drain and rinse the peas again and place them in a large Dutch oven with the water, onions, garlic, and celery, adding additional water to cover if necessary. Bring to a boil; reduce heat. Simmer until peas and vegetables are tender, about 45 minutes to 1 hour. Add the tomatoes and tomato paste. Continue to simmer for about 15 minutes. Add parsley, salt and pepper. If dumplings are used, they may be added to the soup pot at this point or may be placed in individual serving bowls and the soup ladled over them. Serves 8
To make dumplings: Preheat oven to 375ºF. Combine all ingredients in a large mixing bowl. Drop the batter by spoonfuls onto a greased cookie sheet. Bake for 13 to 15 minutes, until browned. Makes 16 dumplings. 2 per serving |
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