1 1/2 c Yellow split peas, dry
6 c — water
2 Plum tomatoes OR
1 md Tomato — chopped
2 Garlic cloves — chopped
1/4 c Parsley — chopped
1 t Dill weed, dried OR
1 tb Dill, fresh — chopped
2 c Sweet potatoes — peeled,cubed
2 c Broccoli florets, small
Chopped parsley for garnish
soak peas in 4 cups water for 4 hours or longer. In a medium saucepan, bring peas and soaking water to a boil. Add tomatoes. Simmer, covered, until peas arevery soft, 20 to 25 minutes. In a blender or food processor, puree 2 cups of pea mixtureuntil smooth, adding a little extra water if necessry. Return pureed peas to the saucepan. Cover and keep warm. In a large, deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water. Bring to a boil, reduce heat and simmer 6 to 7 minutes. Ad broccoli and simmer another 6 to 8 minutes, or until broccoli is tneder but still crunchy. Add pea mixture, reduce heat to low, cover and cook gently until just heated through. Serve garnished with parsley. Serves 4. Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38 mg sod; vegan
Source: Vegetarian Times, Jan 92/MM by DEEANNE