Mexican Veggie Soup


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1 tablespoons garlic olive oil
1 cup chopped onion
4 medium. cloves garlic, minced
1/2 cup dry lentils, sorted rinsed and drained
1-1/2 teaspoons. ground coriander
1-1/2 teaspoons. ground cumin
1/2 teaspoon. black pepper
1/2 teaspoon. black pepper
1/2 teaspoon. ground cinnamon
3-3/4 cups fat-free reduced sodium chicken boullion or broth
1/2 cup chopped celery
1/2 cup sun dried tomatoes (not oil packed)
1 medium yellow summer squash or zucchini, chopped (optional)
1/2 cup green bell pepper chopped
1/2 cup chopped fresh parsley
1 cup chopped plum tomatoes
1/4 cup chopped fresh cilantro or basil


Directions

Heat oil in medium saucepan over medium heat. Add onion and garlic.


Cook 4-5 minutes till onion is tender, stirring occasionally.


Stir in lentils, coriander, cumin, black pepper and cinnamon, cook 2 minutes, add chicken broth, celery and sun-dried tomatoes, bring to boil over high heat.


Reduce heat to low, simmer, covered 25 minutes. Stir in squash, bell pepper and parsley, continue cooking covered about 10 minutes or until lentils are tender.


Top with plum tomatoes and cilantro just before serving.


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