Recipe

Black-eyed Pea Soup With Cheddar Dumplins Recipe

Add Step-by-Step Photos	Capebretonqt / All my dishes 8 months ago Chocked full of ham, collard greens and black eyed peas, this soup is inspired by the traditions of the American South. But obviously you don't have to live there to appreciate outstanding comfort food like this. Prep:15m Cook:20m Servings:8	Capebretonq
	cheap easy quick

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Ingredients

Soup:

2 Tbl. olive oil

1/2 lb. smoked ham, chopped

1 1/2 c. onions, chopped

1 Tbl. garlic, minced

1 bunch collard greens, chopped (about 8 cups)

4 c. water

2 c. chicken broth

1 can black eyed peas (15 oz.) DO NOT DRAIN

1 Tbl. apple cider vinegar

1 tsp. Tabasco sauce

salt and pepper to taste

Cheddar Dumplins:

1/2 c. flour

1/2 c. masa harina (in the dry goods or Mexican section at the store)

1/4 c. yellow corn meal

1 tsp. baking powder

1/2 tsp. salt

1/8 tsp. cayenne

1 egg

1/2 c. milk, warmed but not scalding

1 1/2 Tbl. shortening, melted

2 tsp. honey

1/2 c. cheddar, shredded

1/4 c. jarred pimentos, drained and diced (optional)

3 c. water

2 c. chicken broth

Directions

Soup:

Saute ham, onion and garlic in oil over medium-high heat until onions are soft; about 5 minutes.

Add greens and saute until they begin to wilt. (1-2 minutes)

Stir in water and broth. Bring to a boil, then reduce heat and simmer gently for 10 minutes.

Mash half the beans and the liquid from them in a small bowl, then add this mixture along with the remaining whole beans and liquid to the soup. Simmer an additional 5 minutes.

Before serving, add vinegar (instead of making the soup bitter, it helps to bring out the saltiness from the ham), Tabasco and salt and pepper to taste.

Dumplins:

Combine all the dry ingredients in a large bowl.

Whisk together egg, milk, shortening and honey in smaller bowl.

Add wet ingredients to the dry ingredients, stir just to combine.

Fold in cheese and pimentos (if using).

Bring water and broth to a boil over high heat, then reduce heat to medium-low.

Drop batter into liquid by large spoonfuls.

Cover pan and simmer dumplins until firm, about 15 minutes. Remove from liquid with a slotted spoon and serve atop soup.

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