How To make Carrot Top Soup
1 c Black-eyed peas, soaked
Overnight 1/2 c Dried split peas
1/2 c Pearl barley
3 qt Water
1 T Cold-pressed olive oil (or
Use your favorite fat free Liquid) 1/2 lg Onion, chopped
2 md Carrots, sliced
4 Carrot tops (greens only,
Stems removed, chopped) 1 lg Mustard greens, chopped
1 Leek, sliced
1 c Green beans, broken into
1=D3 sections [sic]
1 lg Potato, unpeeled, diced
1/2 Bay leaf
1/4 ts Thyme
1/4 ts Tarragon
1/4 ts Savory
1 ts Salt
1 ds Pepper
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).
Add the onions and saute, covered, 10 minutes or until the onions begin to brown. Turn off the heat under the onions and pour about 1/2 C of the bean cooking water into the skillet and mix well.=20 2. 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.=20 From _High_Road_To_Health_, by Lindsey Wagner and Ariane Spade. Posted by "D. Cowherd" to the Fatfree Digest [Volume 13 Issue 23] Dec. 23, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
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3 RECIPES THAT TURNS GARBAGE INTO GOLD // carrot tops, broccoli stem & cauliflower leaves
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Roasted Carrots with Carrot Tops Pesto | Kitchen Vignettes | PBS Food
Recipe:
Roasted carrots served with aromatic carrot top pesto make for a bright summery side dish.
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She was nominated for a James Beard Foundation Award in 2014 and 2015 and won Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
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Easy Vegan Carrot-Top Vegetable Soup Recipe
Easy Vegan Carrot Top Vegetable Soup Recipe
Ingredients:
2 tablespoons coconut oil
2 cups chopped carrots
3 stalks celery with leaves, chopped
1 white onion, sliced
3 cloves garlic, minced
3 whole star anise pods
6 1/3 cups vegetable broth
1/2 cup stemmed and chopped carrot tops
1/4 cup chopped fresh basil
1 tablespoon chopped fresh tarragon
salt and ground black pepper to taste (optional
Directions:
Heat coconut oil in a large pot over medium heat. Add carrots, celery, onion, garlic, and star anise; cook and stir until onion is translucent, 5 to 7 minutes. Pour in vegetable broth; bring to a boil.
Stir carrot tops, basil, and tarragon into the pot; simmer until wilted, about 5 minutes. Season with salt and pepper. Discard star anise before serving.
Nutrition
Calories: 162 kcal 8%
Fat: 8 g 12%
Carbs: 20.4g;7%
Protein: 3.3 g 7%
Cholesterol: 0 mg 0%
Sodium: 849 mg 34%
Based on a 2,000 calorie diet
#vegan #carrot #top #soup