Low-Fat Black-Eyed Pea Soup

by Karen Lyman

Prep time: 0:20 Overall time: 1 day

Servings: 8 servings

INGREDIENTS

12 oz. (about 2 cups) black-eyed peas
2 medium potatoes, peeled and diced
3 stalks celery, sliced
2 carrots, sliced
3 tbsp. tamari soy sauce
1 medium 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.

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Tagged: blackeyedpeasoup, soups add tags

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