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Vegetables, Meats, Grains Dutch Vegetable 10 Servings

INGREDIENTS

1 cn (32-oz) (4 cups) tomato juice
2 tb Chili powder
2 c Diced; raw potato
2 ts Beef bouillon granules
1 cn (15-oz) garbanzo beans
1 ts Crushed basil
1 c USA lentils; washed
2 Cloves garlic; minced
1 c Diced carrots
1/2 c Diced onion

INSTRUCTIONS

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.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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