Colorful vegetables, ground turkey, black-eyed peas and light cornmeal dumplings yield a highly flavorful and satisfying soup.
Special Diets:
Ingredients
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, 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.
Nutritional Info
Serving Size
about 18oz/519g-wt.
Calories
390
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.