Pumpkin-Lentil Soup

Step 1

In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.

Step 2

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.

©tasteofhome

• 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