Split and Black-Eyed Pea Soup

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Split and Black-Eyed Pea Soup

 

Recipe By : " 1,000 Vegetarian Recipes " Carol Gelles

Serving Size : 8 Preparation Time :0:00

Categories : Black-Eyed Peas Soups

Split-Pea Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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12 cups water -- divided

1 cup dried black-eyed peas

2 cups sliced carrots

2 cups sliced celery

1 1/2 cups chopped onions

1 medium parsnip

1/2 cup green split peas

1/2 cup chopped fresh parsley

1/4 cup lightly packed chopped fresh dill

1/2 teaspoon celery salt

1/2 teaspoon salt -- or to taste

1/4 teaspoon pepper

 

1. In a 2-quart saucepan, bring the black-eyed peas and 4 cups of the water

to a boil. Let stand 1 hour; drain.

2. In an 8-quart pot, bring the remaining 8 cups of water to a boil. Stir in

the black-eyed peas, carrots, celery, onions, parsnips, and split peas.

Return to a boil, reduce heat and simmer, uncovered, 40 minutes.

3. Add the parsley and dill; simmer 35 minutes longer or until the beans are

softened. Stir in the celery salt, salt, and pepper; discard parsnip.

 

VARIATION: Use yellow split peas or red lentils instead of the green split

peas.

 

 

Yield:

" 8 cups "

 

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Per serving: 123 Calories (kcal); 1g Total Fat; (3% calories from fat); 6g

Protein; 25g Carbohydrate; 0mg Cholesterol; 289mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

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