12 oz. black eyed peas (2 c.)
2 med. potatoes, peeled and diced
3 stalks celery, sliced
2 carrots, sliced
3 tbsp. tamari soy sauce
1 med. onion, chopped
2 cloves garlic, diced
1/4 tsp. pepper
1 tsp. basil
1 tsp. dried dill weed

Rinse peas well. Place in a large pot and cover with 1 inch of water. Soak overnight.

Drain off the soaking water. Add 7 cups fresh water and remaining ingredients. Bring to a boil for 2 minutes. Reduce heat and simmer 1 to 2 hours or until beans are tender. Stir occasionally, mashing beans and potatoes, against the side of the pot to thicken soup.