Carrot-Top Soup
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
black-eyed peas
soaked overnight |
|
| ½ | cup |
split peas
|
*
|
| ½ | cup |
pearl barley
|
|
| 3 | quarts |
water
|
*
|
| 1 | tablespoon |
olive oil
cold-pressed |
|
| ½ | large |
onions
chopped |
|
| 2 | medium |
carrots
sliced |
|
| 4 | each |
carrot tops
greens only, stems removed, chopped |
* |
| 1 | large |
mustard greens
chopped |
*
|
| 1 | each |
leeks
sliced |
*
|
| 1 | cup |
green beans
broken into sections |
|
| 1 | large |
potatoes
unpeeled, diced |
|
| ½ | each |
bay leaves
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
tarragon leaves
|
|
| ¼ | teaspoon |
savory
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
black-eyed peas
soaked overnight |
|
| 118 | ml |
split peas
|
*
|
| 118 | ml |
pearl barley
|
|
| 3 | quarts |
water
|
*
|
| 15 | ml |
olive oil
cold-pressed |
|
| 0.5 | large |
onions
chopped |
|
| 2 | medium |
carrots
sliced |
|
| 4 | each |
carrot tops
greens only, stems removed, chopped |
* |
| 1 | large |
mustard greens
chopped |
*
|
| 1 | each |
leeks
sliced |
*
|
| 237 | ml |
green beans
broken into sections |
|
| 1 | large |
potatoes
unpeeled, diced |
|
| 0.5 | each |
bay leaves
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
tarragon leaves
|
|
| 1.3 | ml |
savory
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
In a large pot, place the black-eyed peas, split peas, pearl barley, and water and simmer until the beans are tender, about 45 minutes.
In a skillet heat the olive oil (or other liquid). Add the onions and sauté, covered, 10 minutes or until the onions begin to brown. Turn off the heat under the onions and pour about ½ cup of the bean cooking water into the skillet and mix well.
When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.
