Low-Fat Black-Eyed Pea Soup
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Time
prep 0:20
total 1 day
Ingredients
| 12 oz. | black-eyed peas | | 2 | md. potatoes, peeled and diced | | 3 stalks | celery, sliced | | 2 | carrots, sliced | | 3 tbsp. | tamari soy sauce | | 1 | md. onion, chopped | | 2 cloves | garlic, diced | | 1/4 tsp. | pepper | | 1 tsp. | basil | | 1 tsp. | dried dill weed |
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Instructions
Rinse black-eyed peas well. Place in a large pot and cover with water by 1 inch. Soak overnight.
Drain off soaking water. To pot of drained peas, add 7 cups of water and rest of ingredients above. Bring to a boil 2 minutes. Reduce heat to medium-low. Simmer 1 to 2 hours or until beans are tender. Stir occasionally, mashing beans and potatoes against sides of the pot to thicken soup.
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