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How To make Quick & Hearty Veggie Soup

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Ingredients
6
cup
water
5 1/2
cup
chicken broth, fat-free, low sodium
4
oz
lentils, cooked
20
oz
potatoes, raw, peeled, cut into 1 inch cubes
1
cup
tomato sauce, low sodium
1
tablespoon
garlic, minced
1
tablespoon
vinegar, cider
1
tablespoon
basil, fresh, minced or 1 ts dried basil, crushed
2
cup
broccoli slaw, mix
2
cup
vegetables, mixed
4
oz
black eyed peas, cooked
2
cup
rice, brown, cooked
1
cup
spinach, cooked
8
tablespoon
yogurt, nonfat, plain

Directions:
Bring water, broth, lentils, potatoes, tomato sauce, garlic, vinegar and basil to a boil. Reduce heat to medium-high. Cover and cook for 5 minutes.
Add broccoli, soup vegetables and black-eyed peas. Cover and cook for 5 minutes. Stir in rice. Cover and cook for 5 minutes. Remove from heat. Let stand for 5 minutes before serving.
Top each serving with a tablespoon of yogurt.

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