Black-Eyed Pea Soup

12 ounces black-eyed peas (about 2 cups)
2 medium potatoes -- peeled & diced
3 stalks celery -- slices
3 tablespoons soy sauce
1 medium onion -- chopped
2 cloves garlic -- diced
1/4 teaspoon pepper
1 teaspoon basil
4 teaspoons fresh dill

Rinse black-eyed peas well. Place in large pot and cover with water. Soak overnight. Drain.

To drained peas, add 7 cups of water and rest of ingredients. Bring to a boil for 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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