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HEALTHY RECIPE-OF-THE-MONTH
Purslane Tomato Soup
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• 2 tablespoons vegetable oil
• 2 cups purslane, rinsed, drained, chopped
• 2 cups peeled, chopped ripe tomatoes
• 1/4 cup chopped chives
• 1 teaspoon finely chopped fresh basil
• 1 tablespoon lemon juice
• 3 cups water
• 1 cup chicken or veggie broth

1. Pour oil into large pot and cook purslane, tomatoes, and chives over medium heat for 10 minutes, stirring occasionally.

2. Add basil, lemon juice, water, and broth; bring to boil

3. Lower heat, cover, and simmer 20 minutes; serve hot

Yield: 6 to 8 servings

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