Carrot-top Soup

== Description ==
From "High Road to Health", by Lindsey Wagner and Ariane Spade
== Ingredients ==
* 1 cup black-eyed peas, soaked overnight
* ½ cup dried split peas
* ½ cup pearl barley
* 3 quart water
* 1 tbsp cold-pressed olive oil (or use your favorite fat free liquid)
* ½ large onion, chopped
* 2 medium carrots, sliced
* 4 carrot tops (greens only stems removed, chopped)
* 1 large mustard greens, chopped
* 1 leek, sliced
* 1 cup green beans, broken into sections
* 1 large potato, unpeeled, diced
* ½ bay leaf
* ¼ tsp thyme
* ¼ tsp tarragon
* ¼ tsp savory
* 1 tsp salt
* 1 dash pepper
== Directions ==
# In a large pot, place the black-eyed peas, split peas, pearl barley, and water and simmer until the beans are tender, about 45 minutes. 
# In a skillet heat the olive oil (or other liquid). Add the onions and sauté, covered, 10 minutes or until the onions begin to brown. 
# Turn off the heat under the onions and pour about ½ cup of the bean cooking water into the skillet and mix well.
# 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.
Category:Better Digestion Recipes
Category:Potato Recipes
Category:Mustard greens Recipes
Category:Carrot Recipes
Category:Pearl barley Recipes
Category:Green bean Recipes
Category:Leek Recipes
Category:Split pea Recipes
Category:Black-eyed pea Recipes
Category:Soup Recipes