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LOCATION: Recipes >> Soups >> Blackeyed Pea 02

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Black-Eyed Pea Soup
Yield: 10 bowls (1 1/2 cups each)

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

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.

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