Southwest Vegetarian Lentil Soup

Name: Southwest Vegetarian Lentil Soup
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6 servings (2 quarts).
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

Even self-avowed carnivores won’t miss the meat in this zippy dish. It’s chock-full of healthy ingredients that will keep you feeling satisfied. —Laurie Stout-Letz, Bountiful, Utah

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.