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Carrot-Top Soup

 

85

Yield

6

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

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

Ingredients

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
*

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 ½ cup of the bean cooking water into the skillet and mix well.

  3. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 16014% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 414mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 25%
Sugars g
Protein 8g
Vitamin A 75% Vitamin C 16%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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