Carrot-Top Soup

1 c Black-eyed peas, soaked

Overnight 1/2 c Dried split peas

1/2 c Pearl barley

3 qt Water

1 T 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. Posted by "D. Cowherd" to the Fatfree Digest [Volume 13 Issue 23] Dec. 23, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. 1.80?