Split and Black-Eyed Pea Soup

In '1,000 Vegetarian Recipes' by Carol Gelles

• Ready In: 2 hrs 15 mins
• Serves: 8

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.