Pumpkin-Lentil Soup

Name: Pumpkin-Lentil Soup
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) solid-pack pumpkin; 1/2 cup mild salsa; 1/2 teaspoon salt; 5 cups fresh spinach, lightly packed

"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

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3 cups water

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3 cups reduced-sodium chicken broth

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2/3 cup dried lentils, rinsed

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2 large garlic cloves, minced

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1 tablespoon ground cumin

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2 teaspoons dried oregano

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1 can (15 ounces) pinto beans, rinsed and drained

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1 can (15 ounces) black beans, rinsed and drained

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1 can (15 ounces) solid-pack pumpkin

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1/2 cup mild salsa

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1/2 teaspoon salt

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5 cups fresh spinach, lightly packed

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