Split And Black-Eyed Pea Soup - cooking recipe

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

Preparation

In a 2-quart saucepan, bring the black-eyed peas and 4 cups of water to a boil; let stand 1 hour; drain.
In an 8-quart stockpot, bring the remaining 8 cups water to a boil.
Stir in the black-eyed peas, carrots, celery, onion, parsnip, and split peas.
Return to a boil; decrease heat and simmer, uncovered, 40 minutes.
Add in the parsley and dill; simmer 35 minutes or until the beans have softened.
Stir in the celery salt, salt, and pepper; discard parsnip.