Wednesday, February 27th 2019, 9:27 am
Vegetarian Lentil Tortilla Soup with Michelle Bonicelli, OSU Tulsa
Ingredients:
1 c diced onion
1 tsp avocado oil (or olive oil)
1 bell pepper diced
1 jalapeno pepper diced
2.5 c vegetable or chicken broth
15 oz canned tomato sauce or crushed tomatoes
1 c mild or medium salsa verde
1 tbsp tomato paste
15 oz can black beans (drained & rinsed)
15 oz can pinto beans (drained & rinsed)
1 c corn (fresh, canned, or frozen)
¾ c dried lentils
½ tsp chili powder
½ tsp garlic powder
½ tsp cumin
¼ tsp cayenne pepper
Salt and pepper to taste
Slow Cooker Instructions:
Serves: 6 Nutritional analysis per serving: Calories: 284 Total fat: 2 g Sodium: 1364 mg Potassium: 1049 mg Fiber: 17 g Carbohydrates: 52 g Sugars: 9 g Protein: 15g
February 27th, 2019
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