HIGH carrot top soup

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* Exported from MasterCook *

 

Carrot Top Soup

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 6 Preparation Time :0:00

Categories : Kitpath Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup black-eyed peas -- soaked overnight

1/2 cup dried split peas

1/2 cup pearl barley

3 quarts water

1 tablespoon olive oil

1/2 large onion -- chopped

2 medium carrots -- sliced

4 carrot tops (greens only -- stems removed), chopped

2 large mustard greens -- chopped

1 leek -- sliced

1 cup green beans -- 1-inch pieces

1 large potato -- unpeeled, diced

1/2 bay leaf

1/4 teaspoon thyme

1/4 teaspoon tarragon

1/4 teaspoon savory

1 teaspoon salt

1 dash pepper

 

1. In a large pot, place the blackeyed peas, split peas, pearl barley, and water

and simmer until the beans are tender, about 45 minutes.

 

2. In a skillet heat the olive oil. 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 you have all you need to make a cold the bean cooking

water into the skillet and mix well.

 

3. 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.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(vegMail):

" Hanneman (kitpath) on 04-Apr-2001 "

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Per Serving (excluding unknown items): 278 Calories; 3g Fat (9.9% calories from

fat); 14g Protein; 51g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 397mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : Take a large bowl of Carrot-Top Soup, a fresh loaf of Whole-wheat bread,

and a pair of warm old slippers and winter evening cozy and satisfying.

 

Nutr. Assoc. : 0 5096 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 0 0