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Lentil Vegetable Soup

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Lentil Vegetable Soup
  • Prep 15 min
  • Total 45 min
  • Ingredients 10
  • Servings 8
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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.

Nutrition Information

180 Calories, 5g Total Fat, 8g Protein, 25g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
45
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.
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