| 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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