Carrot-top Soup

Description
From "High Road to Health", by Lindsey Wagner and Ariane Spade

Ingredients

 * 1 cup black-eyed peas, soaked overnight
 * ½ cup dried split peas
 * ½ cup pearl barley
 * 3 quart water
 * 1 tbsp cold-pressed olive oil (or use your favorite fat free liquid)
 * ½ large onion, chopped
 * 2 medium carrots, sliced
 * 4 carrot tops (greens only stems removed, chopped)
 * 1 large mustard greens, chopped
 * 1 leek, sliced
 * 1 cup green beans, broken into sections
 * 1 large potato, unpeeled, diced
 * ½ bay leaf
 * ¼ tsp thyme
 * ¼ tsp tarragon
 * ¼ tsp savory
 * 1 tsp salt
 * 1 dash 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.
 * 3) Turn off the heat under the onions and pour about ½ cup of the bean cooking water into the skillet and mix well.
 * 4) 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.
 * 5) Serve in large soup bowls with generous servings of fresh whole wheat or black bread.