| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Soups, Vegan, Main dish, One pot | 4 | Servings |
INGREDIENTS
| 1 1/2 | c | Split peas, yellow, dry |
| 6 | c | ;water |
| 2 | Tomatoes, plum; chopped | |
| 1 | md | Onion; chopped |
| 2 | Garlic cloves; chopped | |
| 1/4 | c | Parsley; chopped |
| 1 | ts | Dill weed, dried |
| 2 | c | Sweet potatoes; peeled and cubed |
| 2 | c | Broccoli florets |
| Chopped parsley for garnish |
INSTRUCTIONS
Soak peas in 4 cups of water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes. Simmer, covered, until peas are very soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixture until smooth, adding a little extra water if necessary. Return pureed peas to the saucepan. Cover and keep warm. In a large deep pot, combine onion, garlic,parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simemr 6 to 7 minutes. Add broccoli and simmer another 6 to 8 minutes, or until broccoli is tender but still crunchy. Add pea mixture reduce heat to low, cover and cook gently until just heated through. Serve garnished with parsley. Serves 4. Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38mg sod Source: Vegetarian Times, January 1992/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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