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.