Split And Black-eyed Pea Soup

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.