Name: Black eyed Pea Soup
Ingredients: 12 ounce black-eyed peas (about 2 cups); 2 medium potatoes, peeled and diced; 3 stalks celery, sliced; 2 carrots, sliced; 3 Tbs. tamari soy sauce; 1 medium onion, chopped; 2 cloves garlic, diced; 1/4 teaspoon pepper; 1 tsp basil; 1 tsp dried dill weed

Black eyed Pea Soup

Ingredients

12 ounces black-eyed peas (about 2 cups)
2 medium potatoes, peeled and diced
3 stalks celery, sliced
2 carrots, sliced
3 Tbs. tamari soy sauce
1 medium onion, chopped
2 cloves garlic, diced
1/4 teaspoon pepper
1 tsp basil
1 tsp dried dill weed

Instructions

Yield: 10 bowls (1 1/2 cups each). Rinse black-eyed peas well. Place in a large pot and cover with water by 1 inch. Soak overnight. Drain off soaking water. To pot of drained peas, add 7 cups of water and rest of ingredients above. Bring to a boil 2 minutes. Reduce heat to medium-low. Simmer 1 to 2 hours or until beans are tender. Stir occasionally, mashing beans and potatoes against sides of the pot to thicken soup.