Black-Eyed Pea Soup with Turkey and Cornbread Dumplings

Black-Eyed Pea Soup with Turkey and Cornbread Dumplings

Serves 6

Colorful vegetables, ground turkey, black-eyed peas and light cornmeal dumplings yield a highly flavorful and satisfying soup.

Ingredients: 
  • Soup
  • 1/4 cup whole wheat flour plus 2 tablespoons, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 pound ground turkey
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 3 cups low-sodium chicken broth
  • 1 1/2 cup water
  • 1 teaspoon ground cumin
  • 2 (15-ounce) cans black-eyed peas, drained and rinsed
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped zucchini
  • 1 cup shredded Swiss chard
  • 1/2 teaspoon black pepper
  • Dumplings
  • 1 cup yellow or blue cornmeal
  • 2 teaspoons baking powder
  • 2 eggs
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup roughly chopped scallions
  • 1 tablespoon diced jalapeño, optional (about 1/2 jalapeño pepper)
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Method: 

Prepare soup by combining 1/4 cup whole wheat flour, cumin and salt in a small bowl. Break off teaspoon-sized chunks of ground turkey and lightly dredge them in flour mixture. Heat olive oil in a sauté pan over medium heat. Add turkey chunks and brown them on all sides. Do not worry about cooking them fully, as they will finish cooking in the soup. Set aside.

Melt butter in a large soup pot over medium-high heat. Add carrots, celery and onions and cook for about 5 minutes, until fragrant and starting to turn translucent. Add remaining 2 tablespoons whole wheat flour and cook, stirring constantly, until flour starts to lightly brown. Stir in chicken broth, water, cumin, black-eyed peas and browned turkey chunks and bring to a simmer, 7 to 10 minutes. Add red pepper, zucchini and Swiss chard and bring soup to a rapid simmer, 4 to 5 minutes.

Meanwhile, make dumplings. Combine cornmeal, baking powder, eggs, flour, salt, milk, scallions and jalapeño in a small mixing bowl. Mix until well combined.

Drop tablespoons of cornbread batter into the simmering soup. Space them out so they do not stick together while cooking. Cook uncovered for about 5 minutes. Reduce heat, cover, and cook gently for 15 minutes. Test that dumplings are fully cooked before serving.

Nutritional Info: 
Per Serving:Serving size: about 18oz/519g-wt., 390 calories (110 from fat), 12g total fat, 4.5g saturated fat, 115mg cholesterol, 920mg sodium, 52g carbohydrate (10g dietary fiber, 4g sugar), 21g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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