Masa Soup (vegetable, Lentil And Pea Soup) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
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
t Dried),
1 pinch: , (1/4 teaspoon) thyme
1/2 t: Salt, (or 2 tablespoons
Braggs Liquid Amino),
1/2 t: Fresh ground black pepper,
x Chili peppers or hot sauce,
To taste, opt
Directions:
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. Thats 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 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.
Source from luhu.jp
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. Thats 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
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.
Source from luhu.jp