This Vegetarian Lentil Tortilla Soup is my all-time FAVORITE! It can be made in an Instant Pot pressure cooker, slow cooker, or on the stove, for an easy and crazy tasty soup everyone will love!
Cue the jazz hands, people! Today we’re making a luscious, flavor-packed, rock-your-face-off vegetarian tortilla soup.
After much deliberation (ok like 5 seconds) I decided the marriage of my Slow Cooker Chicken Tortilla Soup and Lentil Veggie Chili would make the most delightful union.
Obviously I was right (otherwise we would be talking about kale chips or spinach salads today) and I’m so stupid excited to share this one with y’all today!
Wait! Back to the recipe! It channels the flavor of my go-to tortilla soup perfectly, with the added bonus of extra veggies, extra legumes, and a swirl of creaminess that makes this easy, every day dinner soup feel like a luxurious indulgence.
As for the leftovers, yowza! I’m happily scarfing a leftover bowl of this Vegetarian Lentil Tortilla Soup while typing this, seriously! The flavors mingle and jingle and it’s just plain magic.
You should totally plan on snagging a bowl to take to work/school the next day and another to pair with a cheesy quesadilla for dinner. You can even stash a bowl or two in the freezer for heat and eat “fast food” without the fuss OR the sketchy ingredients.
It’s also a great use for rescuing all those broken tortilla chips at the bottom of the bag. Instead of tossing those crispity crunchity crumbs, use them as a tasty soup topper!
Vegetarian Lentil Tortilla Soup
This easy peasy recipe yields 6 cups of deliciousness. That’s enough for 6 side-dish sized servings or 3 big bowls! Pair it with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a fresh salad for a delicious dinner that won’t disappoint.
Meal prepping? Make it in advance and enjoy for lunches or dinners all week long! It’s FABULOUS the next day and oh so flavorful!
Vegetarian :: Vegan Option :: Gluten-Free :: Freezer-Friendly
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.
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 if needed)
- 15 oz canned tomato sauce or crushed tomatoes
- 1/2 cup mild or medium salsa verde (or your favorite salsa!)
- 1 TBSP tomato paste
- 15 oz can black beans (drained + rinsed)
- 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
- pico de gallo
- 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 INSTRUCTIONS:
- 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!
Recipe Notes
* In place of the heavy cream, feel free to use half-and-half or cream cheese. Skipping the cream? No problem! This recipe can be made without it - let your tastebuds be your guide.
For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!
Feel free to adjust the consistency of the soup to your liking. The soup can be thinned with a little broth or tomato sauce if desired or thickened with extra cream or beans/veggies! If you add a lot of extra liquid, consider amping up the spices a smidge to compensate. You can also make this as mild or as spicy as you'd like. As written it's on the medium side. The type of salsa used, jalapeños, and cayenne pepper will control the heat factor.
Want it super chunky? Feel free to add extra beans and veggies! Simply amp up the seasoning as needed depending on how much extra goodies you add to the pot.
A NOTE ON SALT AND PEPPER :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I usually don't add any salt until the end once I am able to taste the soup.
Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all and switch to warm once it's done. So fabulous right? For the slow cooker, simply set a timer and you're good to go.
Estimated nutrition facts below calculated before optional cream + toppings.
If you get a chance to try this tasty vegetarian lentil tortilla soup, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
special diets and swaps
VEGAN CHEFS
Skip the cream and the cheese and you’re good to go
T-REX CHEFS
Use chicken broth if needed and you’re 100% welcome to add chopped or shredded chicken to this BUT promise me you’ll still add all the veggies and legumes too? Deal?
optional stove-top soup instructions
Bring a large pot to medium heat and add a drizzle of your favorite cooking oil. Sauté your onion until edges are golden, then add your bell pepper, jalapeño, and corn. Cook until peppers are tender, approx. 5 minutes.
Next add veggie broth, tomato sauce, salsa verde, beans, and spices; stir to mix. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 minutes.
The longer you let it cook the more pronounced the flavor will be. Feel free to cook a little longer if time permits, up to you! Lastly swirl in your cream. All that’s left to do is scoop out a bowlful, pile on the toppings, and face-plant into this tasty vegetarian lentil tortilla soup!
reader favorites
- Broccoli and Cheese Soup (Instant Pot + Stove Top)
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Cheesy Vegetarian Spaghetti Squash Casserole
- Instant Pot Black Bean Dip
- Vegan Lentil Chili (Instant Pot + Slow Cooker)
Amy
This was a HUGE hit in a usually picky household! I made some changes, mostly because I made this with things I had in my cupboard. I used white kidney beans instead of pinto beans. I didn’t use a jalapeño pepper, because I didn’t have one, and I have small children. I used 13 oz of diced tomatoes because that is what I had and I forgot to add the cream! It was delicious. I served it with wheat tortillas and cheese. Yum!
Kelsey
This was a definite winner. I doubled everything except the pinto beans (because 2 cans wouldn’t fit) and cooked in the slow cooker. Topped with avocado and chips. The soup was spicy without being overwhelming. Will definitely make again!
Dawn
My family loved this soup and it was incredibly easy to throw together. This is my new go-to weeknight dinner meal and I can have the extra in the freezer for lunches. It’s a keeper!!
Rebecca
Omg, this looks absolutely delicious! In the process of becoming more plant based, I was looking for vegetarian recipes and came across your blog. Thanks for sharing!
Jenn
So glad you found me! Thanks Rebecca! xo
Laura Dinges
holy crap this was SO GOOD! i almost didn’t save the recipe, I can’t even remember how or where I found it, because it looked kind of… boring. But it was easy, fast, and full of good for you ingredients so I gave it a try and now it’s definitely going to be a staple! My picky kids who rarely like anythiing i make loved it (it wasn’t too spicy for them either), and so did my husband. I made it plant based by using cashew cream, and blending about 2 cups to a puree and adding back for a wonderfully creamy texture. We ate it with avocado and chips, so good! Made it on the stove since i dont have a crock pot or pressure cooker. THANK YOU!!
Laura Dinges
*Oh wait, I did omit the cayanne to make it more kid friendly*
Diana
Made this for the first time tonight and it was a hit! Even my VERY picky toddler loved it. I omitted the jalapeño, salsa verde and cayenne pepper because she is sensitive to spice but added 1/2 cup extra vegetable broth. I topped myself and husbands with the salsa verde and pepper jack cheese and added the
Crushed tortilla chips. So exited to eat this again tomorrow. ?
Kerri
Wondering if I can remove a few cups of this after it has cooked and purée it then return to the pot to make it creamier/thicker?
Jenn
LOVE THIS IDEA!!!! Let me know if you try it before I get a chance to? xo
Val
Which red lentils should I use? Red split lentils or Red whole lentils
Jenn
Hi Val! Red split lentils are my favorite!
Stacy V
Am I missing it listed on the ingredients but I don’t see how munch lentils the recipe calls for.
Jenn
Hi Stacy! The recipe calls for 3/4 cup dry red lentils. It’s between the corn and the spices since I usually list my recipes in the order I add my ingredients. xoxo
Karen
Great recipe! My husband is vegan so I added some cashew milk for creamy appearance.
Added corn tortillas for that southwest flavor. Easy and Delicious so I thank you!
Jenn
Thanks Karen! Love your addition of cashew milk to make it creamy and vegan!
Iris
How can I substitute brown lentils for this recipe? No grocery store near me has red lentils! I don’t mind cooking this on the stove if I can substitute the regular lentils. Thanks!
Jenn
Hi Iris! Using regular lentils with the stove-top method works great!
The IP often can’t handle how much the regular lentils expand (and all the extra liquid they need) but if you’re making it on the stove you’re good to go! General rule of thumb is 3 cups cooking liquid for 1 cup lentils and expect the green/brown lentils to double or triple in size so I would go with 1/2 cup dry green/brown lentils and 1.5 cups extra broth in this recipe. They’ll want to simmer around 15-20 min to cook through so adjust stovetop time as needed and you’ll be good to go! Hope this helps! xoxo
Liz
Would Greek yogurt be a suitable healthy replacement for the cream?
Jenn
Hi Liz! Greek yogurt is typically very low in fat and low-fat dairy products don’t handle high heat very well. I’d skip the cream entirely (many readers do, and I do as well when I don’t have it handy) and if you want to add a dollop on top for a tasty garnish, have at it! xoxo
Lisa P Dieterle
Loved this! And I kind of customized it to what I had on hand. I eat plant based so I didn’t add dairy but even adding extra broth, it came out very thick. That might be in part because instead of a can of black beans, I had a can of mashed black beans with jalapeno from Trader Joes that I used instead. Will make again!
Marci
This was delicious. Next time I think I will add some diced green chilies. Thanks for the new recipe. My family loved it.
Lisa
Because I didn’t have jalapenos on hand, I used a black bean can from TJ’s that had it in there and I used Rotel for my canned tomatoes that had chilis in it. It was great!
Gina
I’ve been trying to cut back on eating meat. I love chicken tortilla soup so when I saw this figured I’d try it for my lunches at work for the week. Topped with avacado and crushed tortilla chips. Very good definitely will make again.
Dave
I’ll have to give this one another try. Burnt the heck out of it. If you follow the directions, you will burn it in the instant pot. Instead of adding the veggies first, add the liquids first, then the solids. Even with a good stir, I received the “burn” message on the instant pot. Scraped and reset and the same thing happened again (probably burnt from the first go around). Looks like I’m ordering pizza tonight. Very disappointing. .
Jenn
Sorry to hear it Dave. May I ask what size Instant Pot you used and if red lentils were used (green and brown will burn) or if any swaps were made? When my friends and I make this as directed it works 100% of the time for us, so I’m here to help troubleshoot if you need it! xo
Dave
Thanks Jenn,
I’m about to give this another shot. 6 quart instant pot; red lentils. I’m going to give it another shot tonight. I’ll let you know how it turns out.
Dave
UPDATE: It turned out great! Second time was the charm. I added most of the liquid first, then the solids. No issues. Great recipe. My wife was happy.
Lisa
I too had the problem of it no coming to pressure and just boiling it but I noticed it quickly so I was able to try again before I did much damage.
Amanda
This was delicious! Making it for the 2nd time today. Awesome easy recipe?
Thanks for sharing!
Ashley
Will be making this soon! You can sub coconut milk or coconut cream for the heavy cream if you’re trying to stay vegan, or if you are trying to avoid dairy 🙂
Sandy
I would maybe fold in vegan cream cheese to make it creamy. I make a cream of potato soup with that for my vegan niece.
Kendra
Delicious!! Easy and now an all time favorite. Delicious on its own but the toppings: chips, cheese and cilantro really top it off, thick and creamy and healthy.
Sarah Christensen
Delicious!
annette Marchbanks
I have made this several times and absolutely love it! My son and his buddies gave it big thumbs up as well.
Michelle
My hubby and I really enjoyed this!!! I am making it a second time, but will be freezing some of it.
Jenn
Aww yay! So glad y’all enjoyed it!
Karen Binder
Made this for dinner with a few slight changes. It was fantastic.
Diana Cooper
Love this recipe!! So delicious. I used half a pack of cream cheese instead of cream. Thank you!!
Anita
Hi! This was my first time making this recipe and I’m relatively new to the instant pot but loved it! I didn’t use cream because I was trying to be vegan friendly but I think I was missing some of the creamy consistency. Do you have any suggestions for substitutes for heavy cream that are healthier options? Also I have a 3qt instant pot duo mini and felt like I was going over the 1/2 to 2/3 fill line. Are these proportions for a larger instant pot? I used chickpeas instead of pinto beans and also loved that.
Jenn
Hi Anita! These proportions are for a 6 Quart Instant Pot. I’m so glad you loved the recipe!
For the creaminess, you have a few options! You’ll want to add it at the end (after cooking in the Instant Pot, just like the heavy cream step) to prevent any sticking/burning but you can actually blend white cannellini beans (canned – drained and rinsed) up into a puree and add them to the soup for extra thickness/creaminess. Homemade cashew cream has also been used by quite a few readers to add creaminess to the soup as another healthy and tasty option.
Mary Anton
Have made this three times. What a keeper! Flavor is addictive. Thank you for such an easy and delicious recipe.
Haily
Hi Rachel! Wondering how I could sub canned lentils for the dried ones? Should I reduce the amount of vegetable broth?
Thanks!
Jenn
Hi Haily! Drain and rinse the canned lentils first and they should work great! You can keep the broth amount the same for a brothier soup (totally what I would do!) or reduce it by 1/2 a cup.
Amy Dyer
I have no lentils. Can I use quinoa instead?
Jenn
Hi Amy! I have a few delicious quinoa chili recipes that have been tested but in this particular recipe, I have not tested the swap. Quinoa fluffs up three times its size so the recipe would need to be reworked around it and experimented with.
Court
Loved this recipe!!! Added soy milk for the creamy factor and added chili beans too. Puréed 1 1/2C of the soup and added it back in for an awesome texture! My family and I are trying the Vegan lifestyle and this was great! Thank you!!!
Rachel
Um, you can’t really call it tortilla soup unless you have actual tortillas in the soup. Like in the soup itself, not crushed tortilla chips as a garnish on top. Part of what makes tortilla soup so magical is that the bits of corn tortilla melt into the broth as an essential flavour component. I’m sure this soup is delicious. Call it a Mexican soup. But a tortilla soup it is not.
Jenn
Hi Rachel! There’s a note to add optional torn corn tortillas to the soup for those of use who love the addition and want to make it more authentic. I personally add them whenever I have some handy but also love the soup both ways.
Carmen
Making it right now and I got distracted and out 1/2 cayenne hoping it wont be too spicy and I have kids eating it! Slow cooking right now and can’t wait to try it! So easy to whip up!
Jenn
Hope they were able to power through the cayenne! Sometimes I can sneak it by my little one, lol!
Brenda
I could not find the Insta Pot instructions, can you let me know where to find them?
Jenn
Hi Brenda! The first set of instructions within the recipe card is for the Instant Pot and the second is for the slow cooker. You’ll follow the steps 1-6 from right under the “instructions” portion of the recipe card basically. xoxo
Sonali
Hi! This looks soooooo yummy. I’m planning on making it this weekend. Are you able to tell me how big is 1 serving?
Jenn
Hi Sonali! It’s a little over a cup and a half per serving. Since it’s loaded with healhty veggies I usually portion out a little extra for myself and make it a meal! xoxo
Sheetal
This looks delicious, but I’m allergic to lentils….is there something else you would suggest using to substitute for those? Thanks!!
Jenn
Thanks Sheetal! In place of the lentils use 1 extra cup of canned/cooked black beans or pinto beans and you’re good to go!\.
Erin
This recipe was delicious. Thank you for sharing.
Jenn
Love it so! Thanks Erin!
Elisabeth
So great. I subbed a few things based on what I had in my kitchen and it was still excellent!
-I used whatever beans I had on hand (one can cannellini and one can mixed black/pinto beans), and I used green lentils because I didn’t have any red.
-I subbed one poblano pepper for both the bell pepper and the jalapeño.
-I didn’t have any corn so I omitted it, but fresh corn would be an amazing addition!
-I garnished with cilantro, slices avocado, grated cheese, sour cream, and crushed tortilla chips.
Super easy and yummy. Compared to other veggie soups, I loved how little chopping was involved.
Lisa
This was so delicious that I can’t wait to make it again. It was a bit too spicy for me so I may cut back a bit on the chili powder. It tasted wonderful both without and with the creme. I think next time I make it, I will add more veggies. What else I like about it is that it’s filling thanks to those lentils! I did not use a crockpot and instead just made it in my normal put in about 30 minutes. Fresh corn, as opposed to frozen, makes a real difference. I threw that in at the last minute so that it wouldn’t be soft and mushy. Thank you so much for sharing this!
Stephanie White
Very easy to make. Me and my family enjoyed this recipe.
Sue Euliano
I will definitely make again!!?
Esmerelda White
I made this wonderful soup. The flavors blend nicely. The only thing I left out was the heavy cream. I don’t think you need it especially if you are eating it with sour cream. This dish was very easy to make a very tasty. Thank you for sharing.
Karen
Wondering if you could use coconut milk (vegan) instead of the cream or do you think it would be too strong of flavor?
Jenn
Hi Karen! Because coconut milk can be pretty flavorful (though I love it sooooo much!) I would skip the cream entirely. A lot of readers have gone cream-free and some have used a homemade cashew cream to add vegan creaminess. Also if you feel like you want to experiment with one bowl you can drizzle a little coconut milk in and have a taste test!
Andrea
What type of bell pepper do you typically use? Red, green, orange? Going to try making this in my slow cooker this week! Can’t wait!
Jenn
So excited you’ll be trying the soup! I usually grab whatever I have handy! Orange, yellow, and red will be a bit sweeter and green bell pepper will add a bite of earthiness. All are deeeeelicious!
Mira
Skipped the corn and heavy cream. Was soo good. Thank you!
Kandi
I have made this soup twice now. I have an almost 3 year old and a 4 year old who are very picky eaters and my husband is all about meat…. everyone loves it. It’s super strange not to have someone complain about what they are eating. I sent the recipe to a friend and she said everyone in her family had seconds (which is a big deal). I made it for some long time bean and lentil fans last night and was told it was the best soup they have ever had. It’s so easy to make and so delicious. I don’t add the jalapeño pepper and only do half the amount of cayenne pepper (my family can’t handle spicy foods) and it was perfect. Mild with just the right about of kick. I’ve also made it with both chicken broth and vegetable broth; it’s great with way! I am so happy to have found this recipe! Thanks!
Bobby
Hi! First time using the recipe and got the burn notice twice!!
Can you tell me the way to layer the ingredients?
Jenn
Hi Bobby! I missed this comment last night (sick kiddo at home here) but hope you were able finish cooking the soup! Instant Pots are really sensitive with their recipes and everything has to be pretty exact or it gets all pissy, lol. Size differences in pots can also pose challenges and require adjustments. I layer it based on order of ingredients listed (ex. broth towards the beginning and lentils towards the very end) With any recipe, if needed, you can transfer it into a pot on the stove and finish cooking that way just to not deal with the Instant Pot’s attitude.
Ana
How many people does it feed?
Jenn
Hi Ana! The recipe makes 6 servings.
Ana
Perfect! Thank you so much for the quick reply. I’m making it today. 🙂
Meera
Has anyone made this exactly the way it’s written minus the lentils?
Jenn
Hi Meera! I haven’t yet but would love to test it out for ya this Fall! My first thought would be to add an extra cup of beans in place of the lentils or just make it as is minus the lentils. It will be a brothier soup but still super tasty!
Stephanie
Making this today and super excited about it! I accidentally added the heavy cream to my crockpot though instead of waiting to add it later with the toppings. Will that cause a problem?
Jenn
Hey Stephanie! It might curdle a teeny bit from the heat but I wouldn’t stress it too much. All the veggies should hopefully mask it if that happens. xo
Veronica
This soup is AMAZING!! This is THE BEST tortilla soup I’ve ever had. I did not miss the meat at all…
I made this in a 3 QT at instant pot, for 20 minutes cook time instead of 15. It just barely hit the do-not-overfill line. I was a little worried, but it turned out great. I omitted the bell pepper because the one I bought for this went bad.
Lanna
I love my instant pot because it’s fast and easy to clean, but until now i had not found an instant pot recipe to RAVE about!
This recipe is AMAZING! I sent it to everyone I know who has an IP. I love that it is easy and also easy on the pocketbook! I used a whole onion and two red bell peppers and two jalapenos, but other than that I followed it completely. I can’t wait to have it for leftovers tomorrow! I will definitely be trying out your other recipes!
Jenn
Thanks for your rave review Lanna! DAY = MADE!!!
Tina
This is very good. I like the subtle heat from the jalapeño. I might try it without the lentils one time to make it more broth like (just a bit different texture but same yummy flavours). Thank you
Tina
PS. I made this without cream and it was perfect.
Jenn
Yay!!! So so glad you enjoyed the soup Tina! Thanks!
Hannah
This is so good I made it twice in one week! Veganized by using cashew cream and extra broth
Denise Mosby
This soup is so, so good! Flavors are perfect. My daughter is a vegan so we skipped the heavy cream but diced up a few corn tortillas and added with the rest of the ingredients. It had a nice, thick consistency and was very hearty and filling. This will be in our regular dinner rotation, so convenient for busy weeknights.
Amy
I used a total of 1.5 cups dried beans that I soaked overnight, in place of the canned beans. I added 10 minutes to the instant pot cooking time and it came out delicious.
Bonnie
I only have a family of 4 so we have a 3qt. IP. What size IP did you use to make this?
Jenn
Hey Bonnie! I used a 6 quart since it makes quite a bit of soup and the lentils need some space to expand.
Farah
Amazing! My teenage boys absolutely loved this and asked when are we having it again. I did end up blending the soup for a smoother texture.
Ava
Super easy, delicious and family friendly. Can definitely be punched up or down with spicier salsa, more garlic, maybe a little bit of juice from canned chipotles? Best kind of recipe – great as is, fun to experiment with.
2pots2cook
Amazing, vibrant, inviting photos. I’m in ! Thank you very much and enjoy your day 🙂
Michelle L Gudauskas
Choosing this for our FIRST instantpot recipe! We just received it. We got the 8qt for our family of 6. I will triple the recipe. Looks amazing! Thanks!
Jenn
YAY!!!! Hope you fall in love with the soup, Michelle! Thanks!
Rachel Bailey
This chili is SO good!!! I saw it serves 6 but was wondering what the portion would be, 1 cup each? Do you know how many cups this makes? Thanks!
Jenn
So glad you’re loving it Rachel – thanks! I think the total yield is around 10 cups whenever I make it so the serving size is a pretty hearty one!
Kristy
So I found your recipe on Pinterest and made it several times, even came in 3rd during a chili cook off ?This is the best lentil soup ever! I just made it today during a weekly weight loss challenge, this week is vegetarian and I’ll be eating this all week for work. Thank you for an amazing vegetarian recipe! ?
Catherine Collins
I’ve used recipes from blogs for years and have NEVER commented on any of them until now. This is my absolute favorite lunch. I eat this several times each week and have since I discovered this recipe last winter. I leave out the heavy cream and just add a scoop of nonfat Greek yogurt to my serving. I’ve used all pinto beans, all black beans, left out the corn, used poblanos instead of jalapenos – the recipe is so versatile and so easy in the Instant Pot. The servings are incredibly filling. Thank you for sharing!
Suzanne
This looks so delicious! It can be difficult to find things without meat that are hearty enough and have lots of protein!
Lucia Fisher
This soup was delicious. I’m new to both vegetarianism and instant-potting, so I’m feeling tbe need to expand my repertoire. I love one-pot meals using ingredients I pretty much always have on hand, so this is perfect. I know my kids will love it, too.
Jenn
Thank you Lucia! This soup for sure checks a lot of boxes and I’ glad you’re loving it!
Mary Ann Felix
This dish sounds delicious and I can’t wait to try it! Question: have you ever tried swapping out the heavy cream for plant based milk?