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carrot-top-soup recipe

Date:    Thu, 22 Dec 94 08:19:53 CST
 From:    "D. Cowherd" (dcowherd@blue.weeg.uiowa.edu)
 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