Carrot-Top Soup
Submitted by tiny#1
Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsMost folks toss the carrot tops straight in the compost. This soup puts them to work.
Black-eyed peas, split peas, and pearl barley simmer together until tender, building a thick, starchy base. Then in go the carrots, their chopped greens, mustard greens, leeks, green beans, and potatoes. Thyme, tarragon, savory, and bay leaf season the pot.
The carrot tops taste herbaceous, almost like parsley with a slightly bitter edge. Mixed into this much going on, they add a green depth you can’t get any other way.
Serve it in big bowls with thick slices of whole wheat or dark bread on the side. This is a full meal.
Kitchen Tips
- Soak the black-eyed peas overnight. They need the head start since split peas and barley cook faster.
- Only use the feathery green tops of the carrots, not the stems. The stems are tough and fibrous.
- Browning the onions first and deglazing the skillet with cooking water adds a layer of sweetness to the broth
- This soup thickens as it sits. Add water when reheating leftovers to loosen it back up.
Ingredients
Directions
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.
In a skillet heat the olive oil (or other liquid). Add the onions and sauté, covered, 10 minutes or until the onions begin to brown. Turn off the heat under the onions and pour about ½ cup of the bean cooking water into the skillet and mix well.
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.
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