Masa Soup t Vegetable Lentil Pea Soup
Ingredients| 1 medium onion 3 cloves garlic 1 cup split peas 1/2 cup lentils (any color) 2 1/2 cup edible hibuscus leaves, 1 spinach, kale, collard or 1 mustard 1 greens, etc., cut or torn in 2 inch pieces 1/2 cup zucchini, chopped 1 cup carrots, diced 1/2 cup celery, diced 1/2 cup eggplant, diced (optional) 3 large fresh basil leaves (or 1/2 1 tsp dried) 1 pinch (1/4 teaspoon) thyme 1/2 tsp salt (or 2 tablespoons 1 bragg s liquid amino) 1/2 tsp fresh ground black pepper 1 chili peppers or hot sauce 1 to taste (opt) |
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This is the good part. Saute onions and garlic in water till starting
to turn yellow, add all other ingredients in a large pot with 2 1/2
cups of water and bring to a boil. Reduce heat, simmer an hour (or
until peas are tender) and then puree in a blender. That s it!
Serve as a main meal with whole wheat pita bread. For a variation,
sprinkle fresh ripe diced tomato on top of soup (or this can be
blended in earlier). For those who remember the days when pea soup
used to have h*m or b*c*n in it, soy baco-bits, sprinkled in just
before serving, brings back that aura.
Makes 6 - 12 ounce servings. Each: 259 calories, Fat 0.645 grams (2%
calories from fat), Carbohydrate 47.84 grams, Protein 16.95 grams.
Sodium 219 mg.
Posted by Neal Pinckney <[email protected]> to the Fatfree Digest
[Volume 11 Issue 26], Oct. 26, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, [email protected] using MMCONV.
Servings:
6
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