1 can (32-oz) (4 cups) tomato juice
2 tbsp Chili powder
2 cup Diced, raw potato
2 tsp Beef bouillon granules
1 can (15-oz) garbanzo beans
1 tsp Crushed basil
1 cup USA lentils, washed
2 Cloves garlic, minced
1 cup Diced carrots
1/2 cup Diced onion
|
|
From: Kathy Cox <coxk@WSU.EDU>
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.
|
|
