Vegetable Soup

I got the basis for this recipe from one of the Biggest Loser books. We tried it this week and thought it turned out really good. Taryn met with her nutritionist today and told her about it. The nutritionist was very impressed by it.

1 small white onion, diced
1 green pepper, diced
12 baby carrots, diced
4 stalks celery, diced
1/2 cup frozen corn
1 12 ounce can fire roasted tomatoes
6 cups chicken stock
italian seasonings
garlic
3 tablespoons olive oil
1/2 cup lentils
1 chicken breast, cooked, cubed

Heat up the olive oil. Saute the onion, pepper, carrots, and celery until soft. Add in the garlic. Add in the can of tomatoes, undrained. Stir so everything is incorporated. Add in the chicken stock and italian seasonings. Bring to a low boil. Add in the lentils and cook for 15 to 20 minutes. Add in the frozen corn and cook for another 7 minutes. We added in the chicken breast ourselves because we wanted it to be more like a full meal. This makes a lot so you may just want to reduce everything by half if there is just 2 or 3 to serve. But don't skimp too much on the stock. We didn't add in so much and it was a little thick, especially the next day. The actual recipe called for other seasonings and vegetables. But this is what we had on hand and what we like.