MASA SOUP (VEGETABLE, LENTIL AND PEA SOUP)

Servings: 6
Ingredients:

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
t  Dried)
1 pn (1/4 teaspoon) thyme
1/2 t  Salt (or 2 tablespoons
Bragg's Liquid Amino)
1/2 t  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 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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