• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Carrot-Top Soup

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • 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


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.

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