Masa soup <t>(vegetable, lentil and pea soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 3 | Cloves garlic | |
| 1 | cup | Split peas |
| ½ | cup | Lentils (any color) |
| 2½ | cup | Edible hibuscus leaves, |
| Spinach, kale, collard or | ||
| Mustard | ||
| Greens, etc., cut or torn in | ||
| 2 | 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 |
| teaspoon | Dried) | |
| 1 | pinch | (1/4 teaspoon) thyme |
| ½ | teaspoon | Salt (or 2 tablespoons |
| Bragg's Liquid Amino) | ||
| ½ | teaspoon | Fresh ground black pepper |
| x | Chili peppers or hot sauce | |
| To taste (opt) | ||
Directions
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.