Date: Thu, 22 Dec 94 08:19:53 CST
From: "D. Cowherd" (dcowherd@blue.weeg.uiowa.edu)
Carrot-Top Soup
serves 6
1 C black-eyed peas, soaked overnight
1/2 C dried split peas
1/2 C pearl barley
3 quarts water
1 T saute liquid
1/2 large onion, chopped
2 medium carrots, sliced
4 carrot tops (greens only, stems removed, chopped)
1 large mustard greens, chopped
1 leek, sliced
1 C green beans, broken into 1=D3 sections
1 large potato, unpeeled, diced
1/2 bay leaf
1/4 tsp. thyme
1/4 tsp. tarragon
1/4 tsp. savory
1 tsp. salt
dash 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 saute 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=20_High_Road_To_Health_, by Lindsey Wagner and Ariane Spade.
kwvegan vegan