VEGETARIAN LENTIL TORTILLA SOUP

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes! Recipe yields approx, 6 cups of soup. TIPS: if you like a hardy soup you can add a little extra of the ingredients. Total time from prepping ingredients to actually eating is closer to 50min.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.

Step 2

First, chop your veggies and measure out the ingredients.

Step 3

Next add everything but the heavy cream your toppings.

Step 4

This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!

Step 5

Allow natural pressure release.

Step 6

Stir in the cream, add all your favorite toppings, and enjoy!

Step 7

SLOW COOKER INSTRUCTIONS:

Step 8

First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!

Step 9

Next add everything except the heavy cream and toppings.

Step 10

Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.

Step 11

Swirl in the cream, add all your favorite toppings, and dive in!

Step 12

PILE ON THE TOPPINGS!

Step 13

crushed tortilla chips (my favorite!)

Step 14

shredded cheddar or mex-blend cheese

Step 15

sliced or diced jalapeños

Step 16

chopped red onion

Step 17

pico de gallo

Step 18

sliced avocado

Step 19

fresh cilantro

Step 20

sour cream or greek yogurt