Black-Eyed Pea Soup - cooking recipe

Ingredients

12 oz. (approximately 2 c.) black-eyed peas
2 medium potatoes, peeled and diced
3 ribs celery, sliced
2 carrots, sliced
3 Tbsp. tamari soy sauce
1 medium onion, chopped
2 cloves garlic, diced
1/4 tsp. pepper
1 tsp. basil
4 tsp. fresh dill weed

Preparation

Rinse peas well; place in large pot and cover with water by 1-inch; soak overnight. Drain peas and add 7 cups fresh water along with all ingredients listed above. Bring to boil and boil 2 minutes. Reduce heat to medium-low and simmer 1 to 2 hours or until beans are tender. Stir occasionally, mashing beans and potatoes against sides of pot to thicken soup. Makes about 10 bowls.