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Southwest Vegetarian Lentil Soup Recipe

Southwest Vegetarian Lentil Soup Recipe photo by Taste of Home

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Southwest Vegetarian Lentil Soup Recipe

Prep: 25 min. Cook: 7 hours

Yield: 6 Servings

25 420 445

Ingredients

3 cups vegetable broth
1 large onion, chopped
1 can (10 ounces) mild diced tomatoes and green chilies, undrained
1 cup mild salsa
1 cup dried lentils, rinsed
1 cup frozen corn
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
3 garlic cloves, minced
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 package (16 ounces) firm tofu, drained and cut into 1/4-inch cubes
1 can (4-1/4 ounces) chopped ripe olives
3 green onions, sliced

Directions

In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions. Yield: 6 servings (2 quarts).

Originally published as Southwest Vegetarian Lentil Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p61

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