Go to FATFREE Home Page See all recipes See other "soups" recipes --------------------------------------------------------------------------- carrot-top-soup Date: Thu, 22 Dec 94 08:19:53 CST From: "D. Cowherd" Carrot-Top Soup serves 6 1 C black-eyed peas, soaked overnight 1/2 C dried split peas 1/2 C pearl barley 3 quarts water 1 T saute liquid 1/2 large onion, chopped 2 medium carrots, sliced 4 carrot tops (greens only, stems removed, chopped) 1 large mustard greens, chopped 1 leek, sliced 1 C green beans, broken into 1=D3 sections 1 large potato, unpeeled, diced 1/2 bay leaf 1/4 tsp. thyme 1/4 tsp. tarragon 1/4 tsp. savory 1 tsp. salt dash 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 saute 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=20_High_Road_To_Health_, by Lindsey Wagner and Ariane Spade. kwvegan vegan