Maggie Dix’s Heart-Healthy Black-eyed Pea Soup
2 ½ cups dried black-eyed peas (1 pkg)
2 tsp. vegetable oil
1 tbsp. imitation bacon flavored pieces
1 handful of dried cholesterol-free (No Yolks) dumplings
Dash of salt
Pepper to taste
Water to cover plus one inch. If water has cooked away, add water to cover plus 1/2 inch and bring back to a simmer before adding dumplings.
Place all ingredients except dumplings in a 2 quart pot. Cover with water. Boil fast for 15 minutes, then simmer until peas are tender. Add dumplings. Cover and Simmer 10 more minutes. Serves four. This works equally well with lima beans or other dried beans.
Traditionally, one uses cubes of ham and ham fat for the flavoring, but Maggie's recipe tastes almost as good and helps cut down on the cholesterol.
Maggie Dix is not an author, but is the artist who does our covers. We just couldn’t leave her out