Recipe - Carrot-Top Soup

1 cup Blackeyed peas, soaked
Overnight
One half cup Dried split peas
One half cup Pearl barley
3 qt Water
1 tablespoon Coldpressed olive oil (or
Use your favorite fat free
Liquid)
One half lg Onion, chopped
2 md Carrots, cut or sliced up
4 Carrot tops (greens only,
Stems removed, chopped)
1 lg Mustard greens, chopped
1 Leek, cut or sliced up
1 cup Green beans, broken into
1=D3 sections [sic]
1 lg Potato, unpeeled, minced
One half Bay leaf
One fourth teaspoon Thyme
One fourth teaspoon Tarragon
One fourth teaspoon Savory
1 teaspoon Salt
1 ds Pepper

1. In a large pot, place the blackeyed 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 One half 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" dcowherd@blue.weeg.uiowa.edu 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, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip