Here is the recipe as I found it on the CLBB. Does anyone know what the 1/2 tsp pepper is right after 1/2 tsp cayenne? I hi-lighted it below. Also does anyone know of a good sub for the V-8 juice? If you say no, I will get it, but it would be easier and cheaper to just use tomatoes...

TIA, Laura

Afghani Bean Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 c lentils
15 oz garbanzo beans -- drained
15 oz kidney beans -- drained
1 med. onion -- chopped
1/2 lb. lean ground beef
6 oz tomato sauce (use 6 oz paste)**
1 tsp crushed garlic
1 tsp salt
1 cube beef boullion [I use Penzey's base]
1 tbsp ground coriander
1/2 tsp cayenne
1/2 tsp pepper
5 c. water
12 oz V-8 juice -- (size of a soda can)
2 c plain nonfat yogurt
2 tbsp cornstarch
2 tbsp flour

Brown hamburger and onion. Add liquids, paste, spices and lentils. Cook 20-25 minutes until lentils are tender. Add bean. cook 10-15 minutes more. Combine yogurt, flour and starch. Add to soup till it thickens. Do not boil.


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Per Serving (excluding unknown items): 441 Calories; 10g Fat (19.3% calories from fat); 29g Protein; 62g Carbohydrate; 17g Dietary Fiber; 30mg Cholesterol; 1286mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1 Fat.

NOTES :

**I used 8 oz of tomato sauce, but I think that the ingredient list has it wrong. I think that it is supposed to be 6 oz tomato paste. because the directions talk about paste and becuase there is no such thing as a 6 oz can of tomato sauce. I used the tomato sauce and only 4 cups of water. I used 1 tsp of better than boullion.