Southwest Vegetarian Lentil Soup

Ingredients

• 3 cups vegetable broth
• 1 large onion, chopped
• 1 can (10 ounces) mild diced tomatoes and green chilies, undrained
• 1 cup mild salsa
• 1 cup dried lentils, rinsed
• 1 cup frozen corn
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 3 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon celery salt
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1 package (16 ounces) firm tofu, drained and cut into 1/4-inch cubes
• 1 can (4-1/4 ounces) chopped ripe olives
• 3 green onions, sliced