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Title: Masa Soup
Categories: Digest Oct
Yield: 6 Servings
| 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) |
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 previous next