Quick & Hearty Veggie Soup

• 6 cups water
• 5 1/2 cups chicken broth fat-free, low sodium
• 4 ounces lentils cooked
• 20 ounces 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 cups broccoli slaw mix
• 2 cups vegetables mixed
• 4 ounces black-eyed peas cooked
• 2 cups rice brown, cooked
• 1 cup spinach cooked
• 8 tablespoons yogurt, plain nonfat, plain

1. Bring water, broth, lentils, potatoes, tomato sauce, garlic, vinegar and basil to a boil.
2. Reduce heat to medium-high.
3. Cover and cook for 5 minutes.
4. Add broccoli, soup vegetables and black-eyed peas.
5. Cover and cook for 5 minutes.
6. Stir in rice.
7. Cover and cook for 5 minutes.
8. Remove from heat.
9. Let stand for 5 minutes before serving.
10. Top each serving with a tablespoon of yogurt.

water, chicken broth, lentils cooked, potatoes, tomato sauce, garlic, vinegar cider, basil, broccoli slaw, vegetables mixed, blackeyed, rice brown, yogurt

Taken from recipeland.com/recipe/v/quick-amp-hearty-veggie-soup-2156 (may not work)