|1 can||(32-oz) (4 cups) tomato juice|
|2 tablespoons||Chili powder|
|2 cups||Diced; raw potato|
|2 teaspoons||Beef bouillon granules|
|1 can||(15-oz) garbanzo beans|
|1 teaspoon||Crushed basil|
|1 cup||USA lentils; washed|
|2||Cloves garlic; minced|
|1 cup||Diced carrots|
|½ cup||Diced onion|
From: Kathy Cox <coxk@...>
Date: Tue, 20 Aug 1996 10:38:52 +0100 Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat and simmer, covered, about 30 minutes or until lentils are tender. Makes 10 - 1 cup servings. Each serving provides 152 calories, 9 grams protein, 29 grams carbohydrates, 1 gram fat, 544 mg sodium, 6 grams dietary fiber, 6% calories from fat.
Can be held in the refrigerator or frozen. Much like split pea soup. It will thicken as you keep it, so if you prefer a more diluted soup, just stir in additional water or broth while soup is reheating.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
Random recipe of the day