Southwestern Vegetarian Lentil Soup Food

SOUTHWEST VEGETARIAN LENTIL SOUP

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.

SOUTHWEST BARLEY & LENTIL SOUP

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.

SOUTHWESTERN VEGETARIAN LENTIL SOUP

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

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.

SOUTHWESTERN VEGETARIAN TORTILLA SOUP

Steps:

• Saute the onion, garlic, red pepper and zucchini in oil until tender.
• Add broth and bring to a boil.
• Stir in corn, beans, chili, and herbs.
• Cook for 10 minutes more.
• Ladle into bowls and garnish with a dollop of sour cream or guacamole.
• Serve with a few corn chips or warmed flour tortillas.

SOUTHWEST VEGETABLE SOUP

Steps:

• In a blender blend stewed tomatoes, honey, green onions, garlic, cilantro, onion, and seasoning.
• In a large skillet add 2 cans chicken broth and the blended ingredients, bring to a boil then simmer for 5 minutes.
• Add all other ingredients except red kidney beans, simmer with a lid for at least 20 minutes.
• Add red kidney beans, bring to a boil then simmer for 10 minutes.
• Cut the tortillas into 1/2 inch strips, then cut in half, then fry in oil until crisp.
• In soup bowls put in soup then sprinkle with cheese then top with some fried tortilla chips.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin.
• Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce.
• Sprinkle each serving with Monterey Jack cheese.