Quick & Hearty Veggie Soup
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | cups |
water
|
|
5 ½ | cups |
chicken broth
fat-free, low sodium |
|
4 | ounces |
lentils
cooked |
|
20 | ounces |
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 | cups |
broccoli slaw
mix |
* |
2 | cups |
vegetables
mixed |
|
4 | ounces |
black-eyed peas
cooked |
|
2 | cups |
rice
brown, cooked |
|
1 | cup |
spinach
cooked |
|
8 | tablespoons |
yogurt, plain
nonfat, plain |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.4 | l |
water
|
|
1.3 | l |
chicken broth
fat-free, low sodium |
|
115.6 | ml/g |
lentils
cooked |
|
578 | ml/g |
potatoes
raw, peeled, cut into 1 inch cubes |
|
237 | ml |
tomato sauce
low sodium |
|
15 | ml |
garlic
minced |
|
15 | ml |
vinegar
cider |
|
15 | ml |
basil
fresh, minced or 1 ts dried basil, crushed |
|
473 | ml |
broccoli slaw
mix |
* |
473 | ml |
vegetables
mixed |
|
115.6 | ml/g |
black-eyed peas
cooked |
|
473 | ml |
rice
brown, cooked |
|
237 | ml |
spinach
cooked |
|
1.2E+2 | ml |
yogurt, plain
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.