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Lentil Vegetable Soup

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

Directions

Hide Images

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.

Nutrition Information

Nutrition Facts

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.

© 2019 ®/TM General Mills All Rights Reserved

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