Black-eyed Pea Soup With Turkey And Cornbread Dumplings


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 cups 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

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)


Colorful Vegetables, Ground Turkey, Black-eyed Peas And Light Cornmeal Dumplings Yield A Highly Flavorful And Satisfying Soup.

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