Carrot-Top Soup
| Yield: | 6 Servings |
| Categories: | Fat-Free |
| 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 |
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