Split And Black-Eyed Pea Soup Recipe

Name: Split And Black-Eyed Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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 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, to taste; 1/4 teaspoon pepper

Servings: persons

½ 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 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, to taste
1/4 teaspoon pepper

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.

188

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cups water, divided, 1 cup dried black-eyed peas, 2 cups sliced carrots, 2 cups sliced celery, and more.

Yes, Split And Black-Eyed Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Split And Black-Eyed Pea Soup

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