Black-Eyed Pea Soup With Cornbread Dumplings

Step 1

To make soup: Sort and rinse the peas and soak them overnight in water. Drain and rinse the peas again and place them in a large Dutch oven with water, onions, garlic, and celery adding additional water to cover if necessary.

Step 2

Bring to a boil; reduce heat. Simmer until peas and vegetables are tender, about 45 minutes to an hour.

Step 3

Add the tomatoes and tomato paste. Continue to simmer for 15 minutes. Add parsley, salt and pepper. If dumplings are used, they may be added to the soup pot at this point or may be placed in individual serving bowls and the soup ladled over them.