1 medium onion
Sauté onions and garlic in water till starting to turn yellow, add all other ingredients in a large pot with 2 1/2 1 cups water and bring to a boil. Reduce heat, simmer until peas are tender) and then puree in a blender.
3 cloves garlic
1 cup split peas
1/2 cup lentils (any color)
2-1/2 cups 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
3 large fresh basil leaves (or 1/2 teaspoon dried)
1 pinch thyme, (1/4 teaspoon)
1/2 teaspoon salt (or 2 tablespoons braggs liquid amino)
1/2 teaspoon fresh ground black pepper
chili peppers or hot sauce to taste
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).
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