Recipe - Masa Soup (Vegetable Lentil And Pea Soup)

1 md Onion
3 Cloves garlic
1 cup Split peas
One half cup Lentils (any color)
2 One half cup Edible hibuscus leaves,
Spinach, kale, collard or
Mustard
Greens, etc., cut or torn in
2 Inch pieces
One half cup Zucchini, chopped
1 cup Carrots, minced
One half cup Celery, minced
One half cup Eggplant, minced (optional)
3 lg Fresh basil leaves (or 1/2
teaspoon Dried)
1 pn (One fourth teaspoon) thyme
One half teaspoon Salt (or 2 tablespoons
Bragg's Liquid Amino)
One half teaspoon 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 One half 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 minced 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 bacobits, 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.

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