RCI-VG.004.0848.001

Carrot-top Soup

Name: Carrot-top Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 unit carrot tops (greens only stems removed (chopped)); 1 large mustard greens (chopped); 1 unit leek (sliced); 1 cup green beans (broken into sections); 1 large potato (unpeeled, diced); ½ unit bay leaf; ¼ tsp thyme; ¼ tsp tarragon; ¼ tsp savory; 1 tsp salt; 1 dash pepper

From "High Road to Health", by Lindsey Wagner and Ariane Spade

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

black-eyed peas
soaked overnight
1 cup
dried split peas
½ cup
pearl barley
½ cup
water
3 quart
cold-pressed olive oil (or use your favorite fat free liquid)
1 tbsp
onion
chopped
½ large
carrots
sliced
2 medium
carrot tops (greens only stems removed
chopped)
4 unit
mustard greens
chopped
1 large
leek
sliced
1 unit
green beans
broken into sections
1 cup
potato
unpeeled, diced
1 large
bay leaf
½ unit
thyme
¼ tsp
tarragon
¼ tsp
savory
¼ tsp
salt
1 tsp
pepper
1 dash

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Carrot-top Soup

Ingredients

Method

What Makes This Variant Distinct