Lentil Tortilla Soup in Slow Cooker

LENTIL TORTILLA SOUP

Here is a tasty and a little spicy depending on your taste, a soup made with lentils and lots of spices.

This Tortilla soup can have chicken added, but this is a base vegetarian recipe, full of flavor and very filling and is also freezable.

10 servings PER SERVING: Calories = 223 Fat (g) = 2 Sodium (mg) = 70 Carbohydrates (g) = 44 Protein (g) = 12

INGREDIENTS

1 c onion, diced

1 tsp olive oil

1 bell pepper, diced

 1 jalapeño pepper, diced

2 1/2 c unsalted vegetable broth

1 15-oz can unsalted tomato sauce

1/2 c salsa

1 Tbsp tomato paste

 1 15-oz can black beans, drained and rinsed

1 15-oz can pinto beans, drained and rinsed

1 cup frozen corn

3/4 c dried red lentils

 4 corn tortillas, torn into pieces (optional)

1/2 tsp chili powder

1/2 tsp garlic powder

 1/2 tsp ground cumin

1/4 tsp ground cayenne pepper

 Black pepper, to taste

DIRECTIONS

 Add all the ingredients into your Slow Cooker Cover.  

Cook on Low 7 to 8 hours or (High 4 to 6 hours).

Or until dried lentils are cooked through and veggies are tender.

Soup Tip

Freeze soups after they have been chilled overnight in the fridge. Soups will last up to two months in the freezer.