Basic Veggie and Lentil Soup (Ww Friendly)
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (8 ounce) can vegetable broth
- 1 cup bob's red mill vegi soup mix (see note)
- 8 ounces frozen green beans
- 8 ounces frozen corn
- 8 ounces frozen peas
- 20 baby carrots, cut into chunks
- 1 small onion, chopped
- 3 garlic cloves, chopped
- salt and pepper
- Cook vegi soup mix as directed on package (I found that I had to boil it to actually get it soft and edible).
- Drain most water off of soup mix.
- Add ALL ingredients and cook on low heat as long as it takes to get vegetables to the desired texture.
- I like mine very soft, so I let it cook for about 3 hours.
- Add water if you like it more soupy, none if you like it thick.
- NOTE: Bob's Red Mill vegi soup mix is a mixture of lentils, green and yellow split peas, barley, and whole wheat vegetable pasta: 1 serving of 1/2 cup is 330cal:2g fat:8g fiber).
tomatoes, tomato sauce, vegetable broth, bobs red, green beans, corn, frozen peas, baby carrots, onion, garlic, salt
Taken from www.food.com/recipe/basic-veggie-and-lentil-soup-ww-friendly-372747 (may not work)