Split and Black-Eyed Pea Soup

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READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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