| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Digest, Fatfree, Oct. |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion |
| 3 |
|
Cloves garlic |
| 1 |
c |
Split peas |
| 1/2 |
c |
Lentils, any color |
| 2 1/2 |
c |
Edible hibuscus leaves |
|
|
Spinach, kale collard or |
|
|
Mustard |
|
|
Greens, etc. cut or torn in |
| 2 |
|
Inch pieces |
| 1/2 |
c |
Zucchini, chopped |
| 1 |
c |
Carrots, diced |
| 1/2 |
c |
Celery, diced |
| 1/2 |
c |
Eggplant, diced optional |
| 3 |
|
Fresh basil leaves, or 1/2 |
|
t |
Dried), Dried |
| 1 |
pn |
1/4 teaspoon thyme |
| 1/2 |
t |
Salt, or 2 tablespoons |
|
|
Bragg's Liquid Amino), Bragg's Liquid Amino |
| 1/2 |
t |
Fresh ground black pepper |
|
|
Chili peppers or hot sauce |
|
|
To taste, opt |
INSTRUCTIONS
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 2 1/2
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
hm or bc*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@aloha.com> 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@Prodigy.com using MMCONV. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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