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

Submitted by tiny#1

YIELD

6 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

CUP BLACK-EYED PEAS
soaked overnight

CUP SPLIT PEAS *

CUP PEARL BARLEY

QUARTS WATER *

TABLESPOON OLIVE OIL
cold-pressed

LARGE ONIONS
chopped

MEDIUM CARROTS
sliced

EACH CARROT TOPS
greens only, stems removed, chopped *

LARGE MUSTARD GREENS
chopped *

EACH LEEKS
sliced *

CUP GREEN BEANS
broken into sections

LARGE POTATOES
unpeeled, diced

EACH BAY LEAVES *

TEASPOON THYME *

TEASPOON TARRAGON LEAVES

TEASPOON SAVORY

TEASPOON SALT

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.