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Southwest Vegetarian Lentil Soup

TOTAL TIME: Prep: 25 min. Cook: 8 hours YIELD: 6 servings (2 quarts).
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

  • 1. 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.

Nutrition Facts

1 serving: 278 calories, 7g fat (1g saturated fat), 0 cholesterol, 1385mg sodium, 40g carbohydrate (6g sugars, 13g fiber), 17g protein.

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