Yield: 6 Servings
|1 cup||Split peas|
|½ cup||Lentils (any color)|
|2½ cup||Edible hibuscus leaves,|
|Spinach, kale, collard or|
|Greens, etc., cut or torn in|
|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|
|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.