Carrot-Top Soup Recipe

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; 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

Servings: persons

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.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup black-eyed peas soaked overnight, 1/2 cup split peas, 1/2 cup pearl barley, 3 quarts water, and more.

Yes, Carrot-Top Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot-Top Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions