Description
A comforting and hearty vegetarian soup packed with vegetables, beans, and creamy texture, topped with crispy tortilla chips.
Ingredients
Scale
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 tablespoon olive oil (or avocado oil)
- 3 1/2 cups vegetable broth
- 1 jalapeño pepper, diced
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils, washed
- 15 ounces tomato sauce
- 3/4 cup salsa (mild or spicy)
- 15 ounces black beans, drained and rinsed
- 15 ounces red beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 cloves of fresh garlic)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/2 cup light cream cheese (or any creamy cheese of choice)
- Crushed tortilla chips for garnish
Instructions
- Dice the onion and red bell pepper.
- Drain and rinse both black and red beans.
- Wash the dried red lentils thoroughly under cold running water.
- In a large pot, heat the olive oil over medium heat; add the diced onion and bell pepper, and sauté until soft, about 5 minutes.
- Stir in the jalapeño, vegetable broth, corn, lentils, tomato sauce, salsa, black beans, and red beans. Mix well.
- Sprinkle in the smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper; stir and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for about 20-25 minutes, until lentils are cooked and tender.
- Mix in the cream cheese until well blended for a creamy texture.
- Taste and adjust seasoning as necessary.
Notes
For a spicier soup, increase jalapeño or cayenne pepper. Can be made in a slow cooker. Substitute cream cheese with a dairy-free alternative for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 30mg