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Carrot-top soup
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| Artist: |
_ |
| Categories: |
Carrot, Digestion, Soups |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Black-eyed peas, soaked | | | Overnight | | 1/2
| cup | Dried split peas | | 1/2
| cup | Pearl barley | | 3
| quart | Water | | 1
| tbsp | Cold-pressed olive oil (or | | | Use your favorite fat free | | | Liquid) | | 1/2
| large | Onion, chopped | | 2
| med | Carrots, sliced | | 4
| | Carrot tops (greens only | | | Stems removed, chopped) | | 1
| large | Mustard greens, chopped | | 1
| | Leek, sliced | | 1
| cup | Green beans, broken into | | | 1=D3 sections [sic] | | 1
| large | Potato, unpeeled, diced | | 1/2
| | Bay leaf | | 1/4
| tsp | Thyme | | 1/4
| tsp | Tarragon | | 1/4
| tsp | Savory | | 1
| tsp | Salt | | 1
| dash | Pepper |
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Procedures:
| 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 olive oil (or other liquid). | | 3 | Add the onions and saute, covered, 10 minutes or until the onions begin to brown. | | 4 | Turn off the heat under the onions and pour about ?c of the bean cooking water into the skillet and mix well.=20 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. | | 5 | Serve in large soup bowls with generous servings of fresh whole wheat or black bread.=20 from _high_road_to_health_, by lindsey wagner and ariane spade |
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