Healthy eating: Greens soup |

Healthy eating: Greens soup

Greens soup

1 onion, chopped

2 celery stalks, sliced

2 potatoes, scrubbed and chopped

3/4 cup dry split peas, rinsed 

2 bay leaves

6 cups water or vegetable stock 

2 medium zucchini, chopped 

1 medium broccoli stalk, chopped 

1 bunch fresh spinach, washed and chopped 

1/2 teaspoon dried basil 

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper 

1 1/2 teaspoons salt, or to taste

Place onion, celery, potatoes, split peas, and bay leaves in a large pot with water or stock and bring to a boil. Lower heat, cover and simmer one hour. Remove the bay leaves.

Add zucchini, broccoli, spinach, basil, black pepper and cayenne, and simmer 20 minutes. Transfer to a blender in several small batches and blend until completely smooth, holding the lid on tightly. Return to the pot and heat until steamy. Add salt to taste. Makes eight 1-1/2-cup servings.

Nutrition information per serving: 122 calories; 0.5 g fat; 6.7 g protein; 24.8 g carbohydrates; 8.6 g fiber

Recipe submitted by Marilyn McCaulley

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