Description
A warm, comforting vegetarian soup filled with rich flavors and hearty ingredients, perfect for chilly weeknights.
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 (to taste)
- Pepper (to taste)
- Crushed Tortilla Chips
- Sliced Avocado
- Sour Cream
- Diced Jalapeños
- Chopped Red Onion
- Shredded Cheddar
- Fresh Cilantro
Instructions
- Prep your vegetables: Dice the onion, jalapeño, and bell pepper.
- Sauté the onion: In a pan, heat olive oil over medium. Add chopped onion and cook until it’s translucent, about 5 minutes.
- Combine in the crockpot: Transfer the sautéed onion to the crockpot and add the remaining ingredients: vegetable broth, jalapeño, corn, lentils, tomato sauce, bell pepper, salsa, black beans, red beans, smoked paprika, garlic powder, cumin, and cayenne pepper.
- Stir well: Make sure everything is combined evenly.
- Set the slow cooker: Cover and cook on low for 360-480 minutes or on high for 180-240 minutes.
- Finish it off: About 30 minutes before serving, stir in the cream cheese until melted.
- Prepare toppings: While the soup finishes cooking, prep your desired toppings.
- Serve hot: Ladle the soup into bowls and top as desired with tortilla chips, avocado, sour cream, diced jalapeños, chopped red onion, cheese, and cilantro.
Notes
Feel free to replace any beans with what you have on hand. Always opt for fresh vegetables when possible for the best flavor.