Masa soup <t>(vegetable lentil & pea soup)

Yield: 6 Servings

Measure 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
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)

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.

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