Yield: 6 servings
Measure | Ingredient |
---|---|
1 medium | Onion |
3 \N | Cloves garlic |
1 cup | Split peas |
½ cup | Lentils (any color) |
2½ cup | Edible hibuscus leaves, |
\N \N | Spinach, kale, collard or |
\N \N | Mustard |
\N \N | Greens, etc., cut or torn in |
2 \N | Inch pieces |
½ cup | Zucchini, chopped |
1 cup | Carrots, diced |
½ cup | Celery, diced |
½ cup | Eggplant, diced (optional) |
3 larges | Fresh basil leaves (or 1/2 |
\N teaspoon | Dried) |
1 pinch | (1/4 teaspoon) thyme |
½ teaspoon | Salt (or 2 tablespoons |
\N \N | Bragg's Liquid Amino) |
½ teaspoon | Fresh ground black pepper |
\N x | Chili peppers or hot sauce |
\N \N | To taste (opt) |
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 2½ 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 <neal@...> 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, TXFT40A@... using MMCONV.