Black-Eyed Pea Soup With Cornbread Dumplings

16 servings Prep: 30 m Cook: 1 h 15 m Total: 1 h 45 m Intermediate
4.0/5 (2)
Hearty black-eyed pea soup with tomatoes, onions, and celery, topped with fluffy baked cornbread dumplings. These versatile cornbread dumplings can be used in other soups and stews too. A comforting Louisiana-style bowl that freezes beautifully.

Ingredients

16 servings
  • 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

Step-by-Step Instructions

  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.
  2. Bring to a boil; reduce heat to medium-low. Simmer until peas and vegetables are tender, about 45 minutes to an hour.
  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.
  4. To make the dumplings: Preheat oven to 375 degrees F. Combine the cornmeal, flour, baking powder, salt, egg whites, and milk in a large mixing bowl. Drop the batter by spoonfuls onto a greased cookie sheet. Bake for 13 to 15 minutes until golden browned. This soup freezes well. Dumplings may be frozen separately or in the soup.

Common Problems and Solutions

Q: Can I skip soaking the peas overnight?

A: You can, but it will significantly increase the cooking time. Quick-soak method works too—bring peas to a boil for 2 minutes, remove from heat, cover and let stand 1 hour, then drain and proceed with the recipe.

Q: Why are my dumplings falling apart in the soup?

A: The dumplings are baked separately to keep them firm. Add them just before serving, or place them in bowls and ladle soup over them so they don't oversoak and disintegrate.

Q: Can I make the dumplings in the soup pot instead of baking them?

A: These are specifically designed to be baked for structure. For traditional drop dumplings cooked in the soup, you'd need a different recipe with more binding ingredients.

Tips and Techniques

The cornmeal dumplings can be made ahead and frozen separately, then added to soup when reheating. You can also use these dumplings with chicken soup, gumbo, or stews. For extra flavor, add a ham bone or ham hock to the soup while simmering.

Ingredient Substitutions

  • dried black-eyed peas: 3 cans (15 oz each) black-eyed peas, drained
  • whole wheat flour: all-purpose flour
  • fresh parsley: 2-3 tablespoons dried parsley
  • egg whites: 1 whole egg

Equipment Needed

  • large Dutch oven or heavy-bottomed pot
  • cookie sheet
  • mixing bowl

Historical Context

Black-eyed peas are a Southern New Year’s tradition for good luck, but they make hearty Louisiana soups year-round. The cornbread dumpling is a thrifty way to stretch the meal and add that essential cornbread element loved in Southern cooking.