Carrot-Top Soup

Name: Carrot-Top Soup
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: black-eyed peas; split peas; pearl barley; water; olive oil; onions; carrots; carrot tops; mustard greens; leeks; green beans; potatoes; bay leaves; thyme; tarragon leaves; savory; salt; black pepper

Yield

6 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs

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	*

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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.