CARROT-TOP SOUP

Servings: 6
Ingredients:

1 c  Black-eyed peas, soaked
Overnight
1/2 c  Dried split peas
1/2 c  Pearl barley
3 qt Water
1 T  Cold-pressed olive oil (or
Use your favorite fat free
Liquid)
1/2 lg Onion, chopped
2 md Carrots, sliced
4    Carrot tops (greens only,
Stems removed, chopped)
1 lg Mustard greens, chopped
1    Leek, sliced
1 c  Green beans, broken into
1=D3 sections [sic]
1 lg Potato, unpeeled, diced
1/2    Bay leaf
1/4 ts Thyme
1/4 ts Tarragon
1/4 ts Savory
1 ts Salt
1 ds Pepper

1. In a large pot, place the black-eyed peas, split
peas, pearl barley,=20 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 saute, 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.=20

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.=20

From _High_Road_To_Health_, by Lindsey Wagner and
Ariane Spade.

Posted by ‘D. Cowherd’
to the Fatfree Digest [Volume 13 Issue 23] Dec. 23,
1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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