Add this soup to your menu to incorporate all you favorite vegetables!

 

 

Ingredients

• 1 cup chopped onion
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1 teaspoon ground cumin
• 2 cloves garlic, finely chopped
• 6 ounces spicy tomato-vegetable juice
• 3 cups water
• 1 cup dried lentils, sorted and rinsed
• 2 cups canned, diced tomatoes, undrained
• 4-1/2 ounce can chopped green chilies, undrained
• 1 cup frozen, canned or fresh whole kernel corn
• 2 cups sliced zucchini

Directions

1. Heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling in a 3-quart saucepan; reduce heat. Cover and simmer 5 minutes.
2. Stir in water, lentils, tomatoes, and chilies. Heat to boiling; reduce heat. Cover and simmer 20 minutes.
3. Stir in corn, cover and simmer 10 minutes. Stir in zucchini, cover and simmer about 5 minutes or until lentils and zucchini are tender.

Yield: 6 servings

 

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.