Mexican

Vegetarian Lentil Tortilla Soup (Slow Cooker) is for Side Dish.

Vegetarian Lentil Tortilla Soup (Slow Cooker) takes 15 minutes to prepare.

Vegetarian Lentil Tortilla Soup (Slow Cooker) takes 360 minutes to cook.

Vegetarian Lentil Tortilla Soup (Slow Cooker) makes 6 servings.

The ingredients for Vegetarian Lentil Tortilla Soup (Slow Cooker) are:

1 cup, chopped Onions, raw
.5 tbsp Extra Virgin Olive Oil
1 yellow pepper, large
1 pepper Jalapeno Peppers
2.5 cup Swanson Vegetable Stock Certified Organic
14 oz. can Crushed Tomatoes
.5 cup Salsa
1 Tablespoon Tomato Paste
2 cup Beans, black
2 cup Beans, pinto
1 cup kernels Yellow Sweet Corn, Frozen
1 cup dry red lentils
.5 tsp Chili powder
.5 tsp Garlic powder
.5 tsp Cumin seed
.25 tsp Pepper, red or cayenne

Here is how you make Vegetarian Lentil Tortilla Soup (Slow Cooker):

SlOW COOKER INSTRUCTIONS:First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!Next add everything except the toppings.Cook on high for 5-6 hours, until dried lentils are cooked through and veggies are tender.Season with salt and pepper. Serve warm, with yummy toppings. Serving Size: 6 servings per recipe (about 1 cup each)Number of Servings: 6Recipe submitted by SparkPeople user SPARKSPDX.

The nutritional information for Vegetarian Lentil Tortilla Soup (Slow Cooker) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 302.0

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 442.3 mg
• Total Carbs: 60.9 g
• Dietary Fiber: 20.7 g
• Protein: 19.6 g

Vegetarian Lentil Tortilla Soup (Slow Cooker) is Mexican cuisine.

The dietary needs meet for Vegetarian Lentil Tortilla Soup (Slow Cooker) is Vegan