Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker)
This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove.
Equipment
- Instant Pot
- slow cooker
Ingredients
Vegetables
- 1 cup diced onion
- 1 teaspoon avocado oil (or olive oil)
- 1 piece bell pepper, diced
- 1 piece jalapeno pepper, diced
- 1 cup corn (fresh, canned, or frozen)
Broth and Sauces
- 2.5 cups vegetable broth (or chicken broth if needed)
- 15 oz canned tomato sauce or crushed tomatoes
- ½ cup mild or medium salsa verde (or your favorite salsa!)
- 1 tablespoon tomato paste
Legumes and Lentils
- 15 oz can black beans (drained + rinsed)
- 15 oz can pinto beans (drained + rinsed)
- ¾ cup dried red lentils
Spices
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
Optional Ingredients
- ¼-½ cup heavy cream* optional - see notes
Instructions
Pressure Cooker Instructions
- Chop your veggies and measure out the ingredients.
- Add everything but the heavy cream and your toppings.
- Set Instant Pot to high pressure for 15 minutes.
- Allow natural pressure release.
- Stir in the cream, add your favorite toppings, and enjoy!
Slow Cooker Instructions
- Chop your veggies and measure out the ingredients.
- Add everything except the heavy cream and toppings.
- Cook on high for 4-6 hours or low for 7-8 hours.
- Swirl in the cream, add all your favorite toppings, and dive in!
Notes
* In place of the heavy cream, feel free to use half-and-half or cream cheese. This recipe can be made without cream if preferred.
Nutrition
Serving: 1cupCalories: 284kcalCarbohydrates: 52gProtein: 15gFat: 2gSodium: 1364mgPotassium: 1049mgFiber: 17gSugar: 9gVitamin A: 1475IUVitamin C: 40.8mgCalcium: 85mgIron: 5.2mg
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