Description
A hearty and flavorful vegetarian soup, perfect for chilly weeknights. Packed with vibrant veggies and beans, it’s easy to prepare in a slow cooker.
Ingredients
- 1 medium Onion
- 2 tbsp Olive Oil
- 3.5 cups Vegetable Broth
- 1 medium Jalapeño Pepper
- 1 cup Corn
- 3/4 cup Dried Red Lentils
- 15 ounces Tomato Sauce
- 1 medium Red or Green Bell Pepper
- 3/4 cup Salsa
- 15 ounces Black Beans
- 15 ounces Red Beans
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1/2 cup Light Cream Cheese
- Salt and Pepper (to taste)
- Crushed Tortilla Chips
- Sliced Avocado
- Sour Cream
- Diced Jalapeños
- Chopped Red Onion
- Shredded Cheddar
- Fresh Cilantro
Instructions
- Heat olive oil in a pan over medium heat and sauté chopped onions until translucent.
- Add the jalapeño and bell peppers and cook for a couple of minutes more.
- Transfer the sautéed veggies to the crockpot.
- Stir in the corn, lentils, tomato sauce, veggie broth, salsa, black beans, and red beans.
- Season the mixture with smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.
- Stir in cream cheese until melted and creamy.
- Serve hot, topping each bowl with crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar, and cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: Mexican