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Split and Black-Eyed Pea Soup

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“In '1,000 Vegetarian Recipes' by Carol Gelles”
READY IN:
2hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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