I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
Ingredients
- 3 cups water
- 3 cups reduced-sodium chicken broth
- 2/3 cup dried lentils, rinsed
- 2 large garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) pumpkin
- 1/2 cup mild salsa
- 1/2 teaspoon salt
- 5 cups fresh spinach, lightly packed
Directions
- In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
- Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
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