Black-Eyed Pea Soup with Turkey and Cornbread Dumplings
- Soup
- 1/4 cup whole wheat flour plus 2 tablespoons, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 1/2 pound ground turkey
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 medium yellow onion, chopped
- 3 cups low-sodium chicken broth
- 1 1/2 cup water
- 1 teaspoon ground cumin
- 2 (15.0-ounce) cans black-eyed peas, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 small zucchini, chopped
- 1 cup shredded Swiss chard
- 1/2 teaspoon ground black pepper
- Dumplings
- 1 cup yellow or blue cornmeal
- 2 teaspoons baking powder
- 2 eggs
- 1/4 cup whole wheat flour
- 1/4 teaspoon fine sea salt
- 1/2 cup whole milk
- 4 green onions, chopped
- 1/2 medium jalapeño pepper, diced (optional)
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, if using, 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.
See our Terms of Service.
- Soup
- 1/4 cup whole wheat flour plus 2 tablespoons, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine sea salt
- 1/2 pound ground turkey
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 medium yellow onion, chopped
- 3 cups low-sodium chicken broth
- 1 1/2 cup water
- 1 teaspoon ground cumin
- 2 (15.0-ounce) cans black-eyed peas, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 small zucchini, chopped
- 1 cup shredded Swiss chard
- 1/2 teaspoon ground black pepper
- Dumplings
- 1 cup yellow or blue cornmeal
- 2 teaspoons baking powder
- 2 eggs
- 1/4 cup whole wheat flour
- 1/4 teaspoon fine sea salt
- 1/2 cup whole milk
- 4 green onions, chopped
- 1/2 medium jalapeño pepper, diced (optional)