VEGETARIAN LENTIL TORTILLA SOUP RECIPE (INSTANT-POT + SLOW COOKER)
This
uber easy and flavorful Vegetarian Lentil Tortilla Soup can be made in a
pressure cooker, slow cooker, or on the stove, making it one of favorite soup
recipes!
Prep
Time : 10 mins
Cook
Time : 15 mins
Servings : 6
Calories : 284 Kcal
INGREDIENTS
·
1
cup diced onion
·
1
tsp avocado oil (or olive oil)
·
1
bell pepper diced
·
1
jalapeno pepper diced
·
2.5
cups vegetable broth (or chicken broth if needed)
·
15
oz canned tomato sauce or crushed tomatoes
·
1/2
cup mild or medium salsa verde (or your favorite salsa!)
·
1
TBSP tomato paste
·
15
oz can black beans (drained + rinsed)
·
15
oz can pinto beans (drained + rinsed)
·
1
cup corn (fresh, canned, or frozen)
·
3/4
cup dried red lentils
·
1/2
tsp chili powder
·
1/2
tsp garlic powder
·
1/2
tsp cumin
·
1/4
tsp cayenne pepper
·
1/4-1/2
cup heavy cream* (optional - see notes)
·
salt
and pepper to taste
PILE ON THE TOPPINGS!
·
crushed
tortilla chips (my favorite!)
·
shredded
cheddar or mex-blend cheese
·
sliced
or diced jalapeños
·
chopped
red onion
·
pico
de gallo
·
sliced
avocado
·
fresh
cilantro
·
sour
cream or greek yogurt
INSTRUCTIONS
1. Below
are the electric pressure cooker and slow cooker instructions, see blog post
below for directions to make this bad boy on the stove.
2.
First,
chop your veggies and measure out the ingredients.
3.
Next
add everything but the heavy cream your toppings.
4.
This
includes bell pepper, jalapeno, corn, lentils, black beans, pinto beans, broth,
tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them
in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
6.
Stir
in the cream, add all your favorite toppings, and enjoy!
SLOW
COOKER INSTRUCTIONS
1. First
chop your veggies and measure out the ingredients. This will make everything
super easy to toss together!
2.
Next
add everything except the heavy cream and toppings.
3. Cook
on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked
through and veggies are tender. My soup was perfect after 5 hours on high.
4.
Swirl
in the cream, add all your favorite toppings, and dive in!
NOTES
· In
place of the heavy cream, feel free to use half-and-half or cream cheese.
Skipping the cream? No problem! This recipe can be made without it - let your
tastebuds be your guide.
· For
a thicker soup, feel free to add some corn tortillas (torn into pieces) to the
soup or simply swirl crushed tortilla chips into the soup after serving!
· Feel
free to adjust the consistency of the soup to your liking. The soup can be
thinned with a little broth or tomato sauce if desired or thickened with extra
cream or beans/veggies! If you add a lot of extra liquid, consider amping up
the spices a smidge to compensate. You can also make this as mild or as spicy
as you'd like. As written it's on the medium side. The type of salsa used,
jalapeños, and cayenne pepper will control the heat factor.
· Want
it super chunky? Feel free to add extra beans and veggies! Simply amp up the
seasoning as needed depending on how much extra goodies you add to the pot.
· A
NOTE ON SALT AND PEPPER :: I leave salting the dish to the end to prevent
over-seasoning. Depending on the brand and type of broth, tomatoes, and beans
that you use, the sodium content will vary. I usually don't add any salt until
the end once I am able to taste the soup.
· Pressure
cooker recipes always leave out the details so here's a breakdown of what you
can expect time-wise: About 13 minutes to come to pressure plus 15 minutes cook
time and 15 or so to release pressure. You won't need to be anywhere near your
kitchen for this all to partake, the Instant Pot will handle it all and switch
to warm once it's done. So fabulous right? For the slow cooker, simply set a
timer and you're good to go.
· Estimated
nutrition facts below calculated before optional cream + toppings.
NUTRITION
Amount Per
Serving
Calories
284 Calories From Fat 18% Daily Value*Total Fat 2g 3% Sodium 1364mg 57% Potassium
1049mg 30% Total Carbohydrates 52g 17% Dietary Fiber 17g 68% Sugars 9g protein
15g 30% Vitamin A 29.5% Vitamin C 49.5% Calcium 8.5% Iron 29.1%
Recipe
from peasandcrayons.com
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