Best 4 Southwest Vegetarian Lentil Soup Recipes

Looking for a hearty, flavorful, and vegetarian-friendly soup recipe? Look no further than southwest vegetarian lentil soup! This delicious and nutritious soup is packed with protein, fiber, and vitamins, and it's easy to make. With just a few simple ingredients and steps, you can have a delicious and satisfying soup that's perfect for any occasion.

Let's cook with our recipes!

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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

Ingredients

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

Tips:

Use high-quality lentils: Lentils come in a variety of colors and sizes, but for this soup, it's best to use a small, green or brown lentil. These lentils hold their shape well and won't disintegrate in the soup.
Soak the lentils before cooking: Soaking the lentils for at least 30 minutes before cooking will help them cook more evenly and reduce the cooking time.
Use a variety of vegetables: This soup is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as carrots, celery, potatoes, or corn.
Don't overcook the soup: The lentils should be tender but still hold their shape. Overcooking will make the soup mushy.
Season to taste: Be sure to taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder.

Conclusion:

This vegetarian lentil soup is a delicious and easy-to-make meal that's perfect for a cold night. It's packed with protein and fiber, and it's also low in fat and calories. So next time you're looking for a healthy and satisfying soup, give this recipe a try. You won't be disappointed!