Black-Eyed Pea and Potato Soup
12 oz. black-eyed peas
2 medium potatoes, peeled and diced
3 ribs celery, sliced
2 carrots, sliced
3 tbsp. soy sauce
1 medium onion, chopped
2 cloves garlic, diced
1/4 tsp. pepper
1 tsp. basil
1 tsp. dried dill weed
Rinse black-eyed peas well. Place in a large pot. Cover with water by
1inch. Soak overnight.
Drain off soaking water.
To pot of drained peas, add 7 cups of water and rest of ingredients.
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.