Lentil Vegetable Soup

• 1 Tbsp. olive oil
• 2 1/2 c. chopped green peppers
• 2 c. chopped onions
• 1 tsp. minced garlic
• 8 c. chicken broth
• 2 c. water
• 1 lb. dried lentils, softened and rinsed
• 2 c. sliced carrots
• 2 large potatoes, cut in 1-inch chunks
• 1 lb. fresh spinach or 1 pkg. frozen chopped spinach
• 8 oz. reduced fat kielbasa, cut into 1/4-inch 1/2 rounds

1. Heat olive oil in 6 to 8-quart pot over medium heat.
2. Add green peppers, onions and garlic.
3. Cook 6 to 8 minutes until vegetables are soft.
4. Add broth, water, lentils, carrots and potatoes.
5. Bring to boil; reduce heat.
6. Cover and simmer for 50 minutes, stirring occasionally.
7. Stir in spinach and kielbasa. Simmer 8 to 10 minutes until lentils and spinach (if frozen) are thoroughly cooked.
8. Makes 16 cups.

olive oil, green peppers, onions, garlic, chicken broth, water, dried lentils, carrots, potatoes, fresh spinach, kielbasa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772674 (may not work)