Uh oh! Something went wrong...

  • You must be logged in to do that.

Low-Fat Black-Eyed Pea Soup

by Karen Lyman

3 rating3 rating3 rating3 rating3 rating Prep time: 0:20 Overall time: 1 day

SERVINGS

8 to 10 servings scale / convert

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

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.

CHEF COMMENTS

No comments are available.

TAGS

blackeyedpeasoup, soups add tags


Have you made it? What'd you think?

Log in to review this recipe.

0 Recipe Reviews