| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Digest, Oct., Fatfree |
6 |
Servings |
INGREDIENTS
| 1 |
md |
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 |
lg |
Fresh basil leaves (or 1/2 |
|
ts |
Dried) |
| 1 |
pn |
(1/4 teaspoon) thyme |
| 1/2 |
ts |
Salt (or 2 tablespoons |
|
|
Bragg's Liquid Amino) |
| 1/2 |
ts |
Fresh ground black pepper |
|
x |
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 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@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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