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

1. Cook vegi soup mix as directed on package (I found that I had to boil it to actually get it soft and edible).
2. Drain most water off of soup mix.
3. Add ALL ingredients and cook on low heat as long as it takes to get vegetables to the desired texture.
4. I like mine very soft, so I let it cook for about 3 hours.
5. Add water if you like it more soupy, none if you like it thick.
6. 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)