Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker)
Rabu, 08 Agustus 2018
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This uber soft and madman sapid Vegetarian Legume Tortilla Soup can be made in a push cooker, decelerate cooker, or on the stove - courageous on.
After such consideration (ok equal 5 seconds) I definite the rite of my Delayed Cooker Doormat Tortilla Soup and Legume Produce Chile would neaten the most delightful healing.
Wait! Confirm to the instruction! It channels the taste of my go-to tortilla soup dead, with the supplemental bonus of spare veggies, extra legumes, and a vortex of thickness that makes this simplified, every day dinner soup think equal a voluptuous pampering.
It's also a great use for rescuing all those tamed tortilla chips at the bout of the bag. Instead of tossing those crispity crunchity crumbs, use them as a tasteful soup topper.
Ingredients:
Pile on the toppings:
Instructions:
Slow Cooker Intructions:
Wait! Confirm to the instruction! It channels the taste of my go-to tortilla soup dead, with the supplemental bonus of spare veggies, extra legumes, and a vortex of thickness that makes this simplified, every day dinner soup think equal a voluptuous pampering.
It's also a great use for rescuing all those tamed tortilla chips at the bout of the bag. Instead of tossing those crispity crunchity crumbs, use them as a tasteful soup topper.
Ingredients:
- 1 cup diced onion
- 1 tsp avocado oil or olive oil
- 1 bell pepper, diced
- 1 jalapeno pepper, diced
- 2.5 cups vegetable broth (or chicken broth)
- 1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste
- 1/2 cup salsa verde (or your favorite salsa!)
- 1 TBSP tomato paste
- 1 (15 oz) can black beans, drained + rinsed
- 1 (15 oz) can pinto beans, drained + rinsed
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4-1/2 cup heavy cream* (optional - see notes)
- salt and pepper to taste
Pile on the toppings:
- crushed tortilla chips - my favorite!
- shredded cheddar or mex-blend cheese
- sliced or diced jalapeños
- chopped red onion
- fresh pico de gallo or salsa
- sliced avocado
- fresh cilantro
- sour cream or greek yogurt
Instructions:
- Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
- First, chop your veggies and measure out the ingredients.
- Next add everything but the heavy cream your toppings.
- 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!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
Slow Cooker Intructions:
- First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
- Next add everything except the heavy cream and toppings.
- 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.
- Swirl in the cream, add all your favorite toppings, and dive in.
