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masa-soup recipe

Date:    Tue, 25 Oct 94 21:32:08 -1100
 From:    Neal Pinckney (neal@aloha.com)
 Last week a friend gave me a big bunch of edible hibiscus leaves 
 that he grows. (He also gave me three plants, and I intend to try to 
 nurture them).  The leaves are dark green and tender, thin and as
 much as 2 feet in diameter. They taste a bit like kale or spinach.
 So I'll share this recipe I invented to incorporate the leaves in a
 thick, rich soup. I call this Masa Soup, to honor the donor, Masa
 Yafuso and his wife Harriet, who donate their time giving low fat 
 vegetarian cooking classes (and give samples of all their recipes at
 each meeting.) 
 MASA SOUP (T)   (A thick vegetable, lentil and pea soup)
 1 medium onion
 3 cloves garlic
 1 cup split peas
 1/2 cup lentils (any color)
 2-1/2 cups 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 teaspoon dried)
 pinch (1/4 teaspoon) thyme
 1/2 teaspoon salt (or 2 tablespoons Bragg's Liquid Amino)
 1/2 teaspoon fresh ground black pepper
 --optional-- chili peppers or hot sauce to taste
 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.   
 kwvegan vegan