Cooking Recipe Carrot-Top Soup

Recipe Ingredients

1 c Black-eyed peas, soaked

Overnight

1/2 c Dried split peas

1/2 c Pearl barley

3 qt Water

1 tb 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

Directions

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" <dcowherd@blue.weeg.uiowa.edu> 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.

1.80á

Categories matching this recipe

Digest ,Dec