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From "High Road to Health", by Lindsey Wagner and Ariane Spade
- 1 cup black-eyed peas, soaked overnight
- ½ cup dried split peas
- ½ cup pearl barley
- 3 quart water
- 1 tbsp cold-pressed olive oil (or use your favorite fat free liquid)
- ½ large onion, chopped
- 2 medium carrots, sliced
- 4 carrot tops (greens only stems removed, chopped)
- 1 large mustard greens, chopped
- 1 leek, sliced
- 1 cup green beans, broken into sections
- 1 large potato, unpeeled, diced
- ½ bay leaf
- ¼ tsp thyme
- ¼ tsp tarragon
- ¼ tsp savory
- 1 tsp salt
- 1 dash pepper
- 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.