Black-Eyed Pea Soup With Cornbread Dumplings
2004-11-14- Course: Main Dishes
- Yield : 16
- Servings : 16
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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Black-Eyed Pea Soup With Cornbread Dumplings – the cornbread dumplings can be used for other dishes.
Ingredients
- 2 1/2 cup dried black eye peas or 6 cups cooked
- 6 cups water
- 3 large onions sliced thin
- 6 garlic clove minced
- 1 cup minced celery
- 1 can 28 oz tomatoes
- 1 can 6 oz tomato paste
- 1 bunch chopped fresh parsley
- salt and freshly ground pepper to taste
- 1 cup corn meal
- 1/4 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 egg whites lightly beaten
- 1/2 cup milk
Directions
Step 1
To make soup: Sort and rinse the peas and soak them overnight in water. Drain and rinse the peas again and place them in a large Dutch oven with water, onions, garlic, and celery adding additional water to cover if necessary.
Step 2
Bring to a boil; reduce heat. Simmer until peas and vegetables are tender, about 45 minutes to an hour.
Step 3
Add the tomatoes and tomato paste. Continue to simmer for 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.
To make the dumplings: Preheat oven to 375 degrees. 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. This soup freezes well. Dumplings may be frozen separately or in the soup.
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