Masa Soup <t>(Vegetable~ Lentil & Pea Soup) Recipe
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Ingredients : Masa Soup <t>(Vegetable~ Lentil & Pea Soup) Recipe
1 medium Onion
3 Cloves garlic
1 cup Split peas
1/2 cup Lentils (any color)
2 1/2 cup Edible hibuscus leaves,
Spinach, kale, collard or
Mustard
Greens, etc., cut or torn in
2 Inch pieces
1/2 cup Zucchini, chopped
1 cup Carrots, diced
1/2 cup Celery, diced
1/2 cup Eggplant, diced (optional)
3 large Fresh basil leaves (or 1/2
tsp Dried)
1 pinch (1/4 teaspoon) thyme
1/2 tsp Salt (or 2 tablespoons
Bragg's Liquid Amino)
1/2 tsp Fresh ground black pepper
each 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 <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.
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