Slow Cooker Vegetarian Lentil Tortilla Soup
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Shugary Sweets · by Aimee Shugarman

Slow Cooker Vegetarian Lentil Tortilla Soup

NUTRITION · PER SERVING495M COOK
CAL 21%·PRO 44%
CARBS 71G67% OF CAL
15G FIBER43G OTHER13G TOTAL SUGAR
FAT 7G14% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A thick, hearty vegetarian soup loaded with lentils, black beans, pinto beans, corn, and warm spices. A warming weeknight meal made easy in the slow cooker.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 can black beans, drained and rinsed (15 oz )
  • 1 can pinto beans, drained and rinsed (15 oz )
  • 1 can sweet corn, drained (15 oz )
  • 3/4 cup dried lentils
  • 3/4 cup onion (diced)
  • 1 green pepper (seeded and diced)
  • 1 jalapeno pepper (seeded and diced)
  • 4 cups vegetable broth
  • 1 can tomato sauce (15 oz )
  • 2 Tablespoons tomato paste
  • 3/4 cup salsa verde
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 cup heavy whipping cream (optional (add right before serving))
  • pico de gallo, greek yogurt (or sour cream), tortilla strips, jalapeno, shredded cheddar cheese, avocado (or guacamole) (optional)
PREP
15M
SODIUM
1857MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.