Carrot-Top Soup

• 1 cup black-eyed peas soaked overnight
• 1/2 cup split peas
• 1/2 cup pearl barley
• 3 quarts water
• 1 tablespoon olive oil cold-pressed
• 1/2 large onions chopped
• 2 medium carrots sliced
• 4 each carrot tops greens only, stems removed, chopped
• 1 large mustard greens chopped
• 1 each leeks sliced
• 1 cup green beans broken into sections
• 1 large potatoes unpeeled, diced
• 1/2 each bay leaves
• 1/4 teaspoon thyme
• 1/4 teaspoon tarragon leaves
• 1/4 teaspoon savory
• 1 teaspoon salt
• 1 dash black pepper

1. 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.
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 1/2 cup of the bean cooking water into the skillet and mix well.
5. 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.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.

blackeyed peas soaked overnight, peas, pearl barley, water, olive oil, onions, carrots, only, leeks, green beans, potatoes, bay leaves, thyme, tarragon, savory, salt, black pepper

Taken from recipeland.com/recipe/v/carrot-top-soup-36424 (may not work)