LENTIL-VEGETABLE SOUP

Lentil-Vegetable Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 large onion, chopped (1 cup)
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
2 cloves garlic, finely chopped
1 can (6 oz) spicy tomato juice
3 cups water
1 cup (8 oz) dried lentils, sorted, rinsed
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1 cup fresh or frozen whole kernel corn
2 small zucchini, cut into julienne strips (2 cups)

Steps:

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

Nutrition Facts : Calories 130, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 9 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 680 mg