Vegetable Lentil Soup

A very hearty, nutritious, vegetarian soup. Wonderful flavor, too. It's from "Simply Colorado Too!" a cookbook published by the Colorado Dietetic Assn. that features "nutritious recipes for busy people." It's a great cookbook. www.eatrightcolorado.org Nutrients per serving: Calories 224; Protein 12 gm; Carbs 44 gm; Fat 2 gm; (saturated fat <1 gm) Cholesterol 0 gm; Fiber 11 gm; Sodium 1268 gm. 4 Weight Watchers points

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3⁄4 cup dried lentils
• 4 (14 ounce) cans vegetable broth
• 2  cups  sliced mushrooms
• 1  cup  chopped onion
• 1  cup  chopped celery
• 1  cup  chopped unpeeled potato
• 1⁄2 cup  chopped carrot
• 1⁄2 cup frozen green beans
• 1⁄2 cup  chopped red bell pepper
• 1⁄2 cup  chopped zucchini
• 1⁄2 cup pearl barley
• 1  tablespoon cumin
•  salt and pepper
• 1 (14 ounce) can diced tomatoes

Directions

1. Sort and rinse the lentils.
2. Combine the lentils, 4 cans broth, mushrooms, onion, celery, potato, carrots, green beans, red pepper, zucchini, barley, cumin, salt and pepper in a stockpot and mix well.
3. Bring to a simmer over medium heat, stirring occasionally.
4. Reduce heat to low.
5. Simmer, covered, for 30 minutes, stirring occasionally.
6. Stir in the undrained tomatoes.
7. Simmer for 15 minutes longer, stirring occasionally.
8. Ladle into soup bowls.