This tasty vegetarian taco soup has instructions for both stove top and slow cooker methods. Choose your favorite vegan or vegetarian toppings and enjoy!
Measure out all your ingredients and prep your veggies for speedy soup assembly.
Finely chop onion, bell pepper, and jalapenos. Smash and mince garlic.
SLOW COOKER INSTRUCTIONS
Add all your ingredients (minus toppings) to a 5-6 quart crock-pot. For the slow cooker version I suggest using a full quart (4 cups) of vegetable broth.
Cook on HIGH for 4-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and tender. My soup was perfect after 5 hours on high.
Adjust salt/pepper/spices to taste and add all your favorite toppings. Enjoy!
STOVE TOP INSTRUCTIONS
Bring a large pot to medium-high heat with your favorite cooking oil.
Sauté your onion, bell pepper, and jalapeño until tender. Then add garlic and spices and cook for an additional minute.
Next add vegetable broth, crushed tomatoes, and dry lentils; 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 or until both lentils and veggies are tender.
Lastly drain and rinse your beans (to keep the broth clear and remove any extra sodium) and add them to the soup along with the juice of 1 lime. Adjust seasoning to taste and serve once beans are warmed through. Add all your favorite toppings and dive in while it's hot!
Notes
The yield for this soup is about 11-12 cups of soup or 5-6 bowls.Leftovers may be stored in an airtight container in the fridge or frozen for easy peasy "fast food" whenever you need it!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of toppings and enjoy!