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

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.

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