Masa Soup (Vegetable, Lentil and Pea Soup)

6 Servings

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Masa Soup (Vegetable, Lentil and Pea Soup) Ingredients

1 md Onion	1 c Carrots, diced
3 Cloves garlic	1/2 c Celery, diced
1 c Split peas	1/2 c Eggplant, diced (optional)
1/2 c Lentils (any color)	3 lg Fresh basil leaves (or 1/2
2 1/2 c Edible hibuscus leaves,	ts Dried)
Spinach, kale, collard or	1 pn (1/4 teaspoon) thyme
Mustard	1/2 ts Salt (or 2 tablespoons
Greens, etc., cut or torn in	1/2 ts Fresh ground black pepper
2 Inch pieces	x Chili peppers or hot sauce
1/2 c Zucchini, chopped	To taste (opt)

Instructions for Masa Soup (Vegetable, Lentil and Pea Soup)

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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: SoupCuisine: Uncategorized