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Lentil Vegetable Soup

  • Prep 15 min
  • Total 45 min
  • Ingredients 10
  • Servings 8

Ingredients

2
tablespoons olive oil
1
medium onion, finely chopped (1/2 cup
1
clove garlic, finely chopped
2
cans (19 oz each) Progresso™ Vegetable Classics lentil soup
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1
can (14 oz) chicken broth
1
box (9 oz) frozen spinach, thawed, drained
1
cup frozen corn (from 1 lb bag)
2
small zucchini, diced
1
teaspoon tomato bouillon with chicken flavor granules

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
930mg
39%
Potassium
240mg
7%
Total Carbohydrate
25g
8%
Dietary Fiber
5g
20%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook about 2 minutes, stirring constantly, until onion is tender.
  • 2 Stir in soup and tomatoes. Heat to boiling. Reduce heat to medium; cover and simmer 15 minutes, stirring occasionally. Stir in chicken broth.
  • 3 Stir in spinach, corn, zucchini and bouillon granules. Reduce heat to medium-low. Cover; cook 10 to 12 minutes, stirring occasionally, until thoroughly heated.

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