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
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.