Split And Black-Eyed Pea Soup

• 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 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.

water, blackeyed peas, carrots, celery, onions, parsnip, split peas, parsley, dill, celery salt, salt, pepper

Taken from www.food.com/recipe/split-and-black-eyed-pea-soup-476347 (may not work)