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How to Make Flan
Peruvian Arroz con Pollo
Lentil Vegetable Soup
lentil vegetable soup
tablespoons olive oil
medium onion, finely chopped (1/2 cup
clove garlic, finely chopped
cans (19 oz each) Progresso™ Vegetable Classics lentil soup
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
can (14 oz) chicken broth
box (9 oz) frozen spinach, thawed, drained
cup frozen corn (from 1 lb bag)
small zucchini, diced
teaspoon tomato bouillon with chicken flavor granules
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.
Stir in soup and tomatoes. Heat to boiling. Reduce heat to medium; cover and simmer 15 minutes, stirring occasionally. Stir in chicken broth.
Stir in spinach, corn, zucchini and bouillon granules. Reduce heat to medium-low. Cover; cook 10 to 12 minutes, stirring occasionally, until thoroughly heated.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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