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Lentil Vegetable Soup

Name: Lentil Vegetable Soup
Prep time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Spanish
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

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

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.