Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 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
- x Chili peppers or hot sauce
- To taste (opt)
- 3 Cloves garlic
- 1 md Onion
- 1/2 ts Fresh ground black pepper
Preparation
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
