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Slow Cooker Taco Lentil Soup
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Brief Description
A hearty taco flavored soup made with lentils, black beans, tomatoes, and rich seasoning.
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Main Ingredient
lentils
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Category: Soups
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Cuisine: Mexican
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Prep Time: 25 min(s)
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Cook Time: 375 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: Bonadio
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Posted On: Mar 12, 2019
Number of Servings:
Ingredients:
- 1 teaspoons - olive oil
- 4 cloves - garlic minced
- 1 - red bell pepper thinly sliced
- 1 - white onion diced
- 1 - jalapeno seeded, diced
- 1 cups - green or brown lentils rinsed
- 1 cans - 28 oz. crushed tomatoes
- 4 cups - vegetarian broth
- 1 cans - 15 oz. black beans rinsed, drained
- 2 tablespoons - chili powder
- 1 tablespoons - cumin
- 1 teaspoons - dried oregano
- 1/2 teaspoons - paprika
- 1/4 teaspoons - onion powder
- 1/2 teaspoons - cayenne pepper optional, if you like a little heat
- 1 teaspoons - salt
- - ground black pepper to taste
- 1 cups - frozen organic corn
Directions:
Place a medium skillet over medium high heat. Add in olive oil, garlic, bell pepper, onion and jalapeno; sauté for 5 minutes or until onions begin to brown and soften. Transfer to the slow cooker.
Add in the remaining ingredients (except for the corn) to the slow cooker: lentils, crushed tomatoes, vegetarian broth, black beans and spices. Stir ingredients together to combine, then cover and cook for 3-4 hours on high or 7-8 on low. 20 minutes before serving, stir in frozen corn.
Once soup is done, distribute into bowls (or do a meal prep) and top each with 2 tablespoons of cheese. Garnish with extra fixings such as cilantro and jalapeno. Makes 4 servings.
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