Carrot-Top Soup

1 hours Prep: 15 minutes Cook: 1 hours

160 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	cup	black-eyed peas	soaked overnight
1/2	cup	dried split peas
1/2	cup	pearl barley
3	quarts	water
1	tablespoon	olive oil	cold-pressed
1/2	large	onion	chopped
2	medium	carrots	sliced
4	each	carrot tops	greens only, stems removed, chopped
1	large	mustard greens	chopped
1	each	leek	sliced
1	cup	green beans	broken into sections
1	large	potato	unpeeled, diced
1/2	each	bay leaf
1/4	teaspoon	thyme
1/4	teaspoon	tarragon
1/4	teaspoon	savory
1	teaspoon	salt
1	dash	black pepper

Directions

1. 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.

2. 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 1/2 C of the bean cooking water into the skillet and mix well.

2. 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.

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Nutrition Facts

Serving Size 145g

Amount per Serving

Calories 160 14% of calories from fat

	% Daily Value*
Total Fat 2.0g	4%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 414mg	17%
Total Carbohydrate 32.0g	11%
Dietary Fiber 6.0g	25%
Sugars 3.0g
Protein 4.0g	8%

Vitamin A	75%		Vitamin C	16%
Calcium	6%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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