Ingredients Jump to Instructions ↓

  1. 2 1/2 cup dried black eye pea s or 6 cups cooked 6 cups water

  2. 3 large onion s, sliced thin

  3. 6 garlic clove, minced

  4. 1 cup minced celery

  5. 1 can (28 ounce) petite-diced tomato es

  6. 1 can (6 ounces) tomato paste

  7. 1 bunch chopped fresh parsley Salt & coarse ground pepper to taste Dumplings: 1-cup corn meal 1/4-cup whole- wheat flour

  8. 2 tsp. baking powder

  9. 1/2 tsp. salt

  10. 2 egg whites lightly beaten 1/2-cup milk

Instructions Jump to Ingredients ↑

  1. To make soup: Sort & rinse the peas, soak them overnight in water. Drain, then rinse the peas again & place them in a large Dutch oven with water, onions, garlic, & celery adding additional water to cover if necessary. Bring to a boil; reduce heat. Simmer until peas & vegetables are tender, about 45 minutes to an hour. Add the tomatoes & tomato paste. Continue to simmer for 15 minutes. Add parsley, salt & pepper. If dumplings are used, they may be added to the soup pot at this point or may be placed in individual serving bowls & 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. Lynn Byers McClellan


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