Quick& hearty veggie soup

 
                         Quick & Hearty Veggie Soup
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups & Stews                    Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients:
    6      cups          water
    5 1/2  cups          fat-free chicken broth -- low sodium
    4      oz            cooked lentils
   20      oz.           potatoes -- raw & peeled
                         cubes -- cut into 1" cubes
    1      cup           tomato sauce -- low sodium
    1      Tbsp          minced garlic
    1      Tbsp          cider vinegar
    1      Tbsp.         fresh  minced basil
    2      cups          broccoli slaw mix
    2      cups          mixed vegetables
    4      oz.           cooked black ey
    2      cups          cooked brown rice
    1      cup           cooked spinach
    8      Tbsp          nonfat plain yogurt
 
 *1 or 1 teaspoon dried basil crushed between palms of your hand.
 
 
 Method:
 Bring water, broth, lentils, potatoes, tomato sauce, garlic, vinegar and 
 basil to a boil.  Reduce heat to medium-high.  Cover and cook for 5 
 minutes.
 
 Add broccoli, soup vegetables and black-eyed peas.  Cover and cook for 5 
 minutes.  Stir in rice.  Cover and cook for 5 minutes.  Remove from
 heat.  
 Let stand for 5 minutes before serving.  Top each serving with a 
 tablespoon of yogurt.
 
 
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 NOTES : Serves 6 (2 cup serving)
        
        Canadian Diabetic Exchanges:
        Each  2 cup serving:
        1 Protein.; 1 Starch.; 2 Fruit/Vegetable 
        
        I think I found this recipe in either The Toronto Star or The 
        Toronto Sun a couple of years ago, I make this at least twice
        during the winter.