Southwestern Vegetarian Lentil Soup Recipes

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SOUTHWEST VEGETARIAN LENTIL SOUP



Southwest Vegetarian Lentil Soup image

Even self-avowed carnivores won't miss the meat in this zippy dish. It's chock-full of healthy ingredients that will keep you feeling satisfied. -Laurie Stout-Letz, Bountiful, Utah

Provided by Taste of Home

Categories     Lunch

Time 8h25m

Yield 6 servings (2 quarts).

Number Of Ingredients 17

3 cups vegetable broth
1 large onion, chopped
1 can (10 ounces) mild diced tomatoes and green chilies, undrained
1 cup mild salsa
1 cup dried lentils, rinsed
1 cup frozen corn
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies
3 garlic cloves, minced
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon celery salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1 package (16 ounces) firm tofu, drained and cut into 1/4-inch cubes
1 can (4-1/4 ounces) chopped ripe olives
3 green onions, sliced

Steps:

  • In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions.

Nutrition Facts : Calories 278 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1385mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 13g fiber), Protein 17g protein.

SOUTHWEST BARLEY & LENTIL SOUP



Southwest Barley & Lentil Soup image

My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 12

1 tablespoon olive oil
1 package (14 ounces) smoked kielbasa or Polish sausage, halved lengthwise and sliced
4 medium carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
3/4 teaspoon ground cumin
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) dried brown lentils, rinsed
1 can (15 ounces) black beans, rinsed and drained
3/4 cup medium pearl barley
1/2 cup frozen corn
10 cups reduced-sodium chicken broth

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.

SOUTHWESTERN VEGETARIAN LENTIL SOUP



Southwestern Vegetarian Lentil Soup image

Do you enjoy Southwest flavors? Do you enjoy healthy cooking? Then this soup is for you! This hearty, flavorful soup will warm you up on a cold dreary day. It has similar flavors to chicken tortilla soup. Great as a gift too, for anyone who enjoys southwest flavors or someone who is Vegetarian. Bring it over with toppings for an extra special treat. You could also eat this over cooked brown rice.

Provided by Engrossed

Categories     < 4 Hours

Time 1h15m

Yield 12 cups, 8-12 serving(s)

Number Of Ingredients 31

1 tablespoon olive oil
1 white onion, chopped
1 carrot, peeled and diced
1 -2 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 tablespoon red chili powder (I used New Mexican)
2 teaspoons paprika (I used smoked Spanish)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
2 teaspoons onion powder
1/8 teaspoon ground black pepper
8 cups water (add vegetable bouillon at end so the salt does not keep lentils from cooking) or 8 cups vegetable broth (add vegetable bouillon at end so the salt does not keep lentils from cooking)
1 (4 ounce) can diced green chilies, undrained (may use 2 cans)
1 cup brown lentils, picked clean and rinsed
6 -8 vegetable bouillon cubes (only if using water)
1 tablespoon sugar
1 cup spinach, chopped (fresh or frozen)
2 zucchini, diced (about 2 cups)
1 (15 ounce) can whole kernel corn, undrained
1 (2 1/2 ounce) can black olives, drained and sliced
6 roma tomatoes, chopped- use seeds and juice (about 3 cups)
3 -4 tablespoons fresh lime juice or 3 -4 tablespoons fresh lemon juice
salt, to taste
sour cream
cheese, shredded
green onion, chopped
cilantro, chopped
hot pepper sauce
lime wedge, fresh
tortilla chips

Steps:

  • In a large pot, heat oil, sauté onion, carrot, and jalapeno, until soft, about 10 minutes.
  • Add garlic and spices and sauté 2 minutes.
  • Stir in water or broth and scrape any spices that stuck to the pan.
  • Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender.
  • Uncover and stir in bouillon cubes, if using, and sugar.
  • Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes.
  • Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste.
  • Serve with desired toppings.

SPICY SOUTHWESTERN VEGETABLE SOUP



Spicy Southwestern Vegetable Soup image

This is a hearty vegetarian soup that is perfect for cold rainy nights. It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top.

Provided by bmarie

Categories     Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 medium onion, diced
1 bell pepper, diced
2 tablespoons oil
1 (30 ounce) box vegetable broth
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can whole kernel corn
1 (4 ounce) can diced green chilies
salt and pepper
2 tablespoons cumin
1 tablespoon chili powder
hot sauce (I use Cholula and find it gives it an excellent flavor)
cheese (optional)
tortilla chips (to garnish) (optional)

Steps:

  • Heat the oil in the bottom of a soup pot. Cook the onions and bell pepper in the oil until tender.
  • Add the broth, tomatoes, beans and corn. Stir and bring to a boil.
  • Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Stir.
  • Simmer for another 10 minutes and serve with cheese and tortilla chips on top.

Nutrition Facts : Calories 374.7, Fat 9.8, SaturatedFat 1.4, Sodium 1138.2, Carbohydrate 64.8, Fiber 16.1, Sugar 12.9, Protein 15

VEGETARIAN LENTIL SOUP



Vegetarian Lentil Soup image

I love lentils and the soups I have had in the past had meat in it since I became a vegetarian one evening I decided to make this soup my way and I wondered since in Ecuadorians add peanut butter to their soups I wonder if the lentil soup will taste good with peanut butter added it was delish...ever since my daughters ask for this soup all the time.....trust me you will love this soup

Provided by yani42

Categories     Lentil

Time 1h5m

Yield 8 soup bowls, 6-8 serving(s)

Number Of Ingredients 14

1 cup dry lentils
1 tablespoon salt
1 teaspoon black pepper
1 green pepper
1 large onion
1 red pepper
16 ounces frozen mixed vegetables
1/2 cup tomato sauce
1 g sazon goya
2 tablespoons goya sofrito sauce
2 cups frozen spinach
1/2 cup rice
2 tablespoons peanut butter
1 tablespoon sugar

Steps:

  • fill pot with hot water add dry lentils, rice salt, pepper, sofrito, zazon and cook in medium heat or crock pot for 40 minutes or until lentils and rice are soft.
  • add more water if it decreased and salt if needed.
  • Add peanut butter, tomatoe sauce, sugar, stir fry peppers, mixed vegetables, and spinach and cook for 10 minutes.

Nutrition Facts : Calories 305.3, Fat 4, SaturatedFat 0.8, Sodium 1376.4, Carbohydrate 54.5, Fiber 16.7, Sugar 6.8, Protein 16.3

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