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Lentil-Vegetable Soup

Betty Crocker Kitchens
  • 50 minutes
  • Serves 6

INGREDIENTS

1 cup

Corn, fresh or frozen whole kernel

2 cloves

Garlic

1 cup

Lentils, dried

2 cups

Muir glen tomatoes, organic

1 can

Old El Paso™ chopped green chiles

1

Onion, chopped (1 cup), large

2

Zucchini, small

2 tsp

Chili powder

1 tsp

Salt

1 tsp

Cumin, ground

1 can

Tomato juice, spicy

3 cups

Water