Pumpkin-Lentil Soup

• 3 cups water
• 3 cups reduced-sodium chicken broth
• 2/3 cup dried lentils, rinsed
• 2 large garlic cloves, minced
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup mild salsa
• 1/2 teaspoon salt
• 5 cups fresh spinach, lightly packed

1. In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
2. Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

water, chicken broth, dried lentils, garlic, ground cumin, oregano, pinto beans, black beans, solidpack pumpkin, mild salsa, salt, fresh spinach

Taken from www.tasteofhome.com/recipes/pumpkin-lentil-soup/ (may not work)