Split and Black-Eyed Pea Soup |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
12 cups water, divided |
1 cup dried black-eyed peas |
2 cups sliced carrots |
2 cups sliced celery |
1 1/2 cups chopped onions |
1 medium parsnip |
1/2 cup split peas |
1/2 cup chopped fresh parsley |
1/4 cup lightly packed chopped fresh dill |
1/2 teaspoon celery salt |
1/2 teaspoon salt, to taste |
1/4 teaspoon pepper |
Directions:
1. In a 2-quart saucepan, bring the black-eyed peas and 4 cups of water to a boil; let stand 1 hour; drain.
2. In an 8-quart stockpot, bring the remaining 8 cups water to a boil.
3. Stir in the black-eyed peas, carrots, celery, onion, parsnip, and split peas.
4. Return to a boil; decrease heat and simmer, uncovered, 40 minutes.
5. Add in the parsley and dill; simmer 35 minutes or until the beans have softened.
6. Stir in the celery salt, salt, and pepper; discard parsnip.
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