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Quick & Hearty Veggie Soup
| 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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