Slow Cooker Bean and Lentil Tortilla Soup
Content
About Me
HAPPY HALLOWEEN🎃
What better time than a busy night like Halloween to have dinner warm, ready and waiting when everyone gets home either before going 'Trick or Treating' or after or if staying home and handing out candy🍬
Crockpots are a great time saver on those busy and crazy days that leave you with no time to prepare a healthy meal for you and your family. This 'Bean and Lentil Tortilla Soup' recipe was adaped from Vani Hari's also known as the Food Babe* and is a yummy favorite at our house. I have played with it and adapted it into several different tasty versions which I invite you to try as well. You can add more vegetables and experiment with more or less seasonings to create your own spin off of this delicious and easy recipe! It is pleasantly filling and the lentils together with the meat, if you decide to add in the meat will be packed with even more protein. You can omit the chicken broth & use vegetable broth if you want tp keep it strictly vegetarian. Super easy and it makes enough for lunches & dinners for the week. It will last up to 5 days in an airtight container in the refrigerator. You can spice it up as much as you like. A wonderful heart warming soup for those chilly fall days and perfect for Halloween dinner! Enjoy!
Slow Cooker Bean & Lentil Tortilla Soup*
Prep Time ~ 10 minutes
Cook Time 4-6 hours
Servings ~ 4
**Ingredients ~
2 tablespoons extra virgin olive oil
1 cups diced yellow onion
2-3 cloves garlic minced
1 cup chopped celrey
1 cup chopped carrot
1 cup each chopped red and green bell peppers
1 cup lentils rinsed
Optional Meat Version ~
2 cups shredded chicken or pork
1 14+ oz jar or can (check label for BPA free if using canned) strained, crushed or diced tomatoes (we like to use fire roasted for added flavor)
6 cups chicken broth (vegetable broth for vegetarian)
1 seeded & minced jalapeno
1 teaspoon ground cumin
1 teaspoon ground corriander
1/2 teaspoon sea salt to taste
1/4 ground pepper to taste
Garnish Ideas ~
Sliced avacado
1/4 cup chopped cilantro
Exekial 4:9 Sprouted Grain Tortillas cut into thin strips
Crumbled goat or sheep cheese
Lime wedges
Directions ~
Place all the ingredients into your crockpot and cook on high for 4-6 hours. To save more time, if using chicken or pork you can let it cook and shred before serving.
Serve with tortilla strips topped with avocado, crumbled goat/sheep cheese, cilantro and a splash of lime
Optional
A dash of cayenne for more spice!
*Adapted from Food Babe's 'Mexican Lentil Tortilla Soup'
**Please use organic ingredients whenever possible & available;-)
Everything goes all in one pot for an easy and tasty dinner😋
Dinner Is Served!
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The First Wealth Is Health...
~Ralph Waldo Emerson
Samantha McConnell
About Me
My passion about health started in my teens when I first hand saw the effects of how illness can wreck havoc in a family growing up with parents who had serious health issues. I too struggled with losing weight & developed an eating disorder that I was able to heal by educating myself on healthier habits. It’s amazing what our bodies can do when we learn to take care of them like God intended. These experiences & challenges fueled my passion to be a life long student in pursuit of learning how to create healthier lifestyles where one can thrive at their optimal best. As a mother of 3 children & a wife of a traveling husband, I quickly learned how to implement healthy habits on the go so that I could be my healthy best for my family. This has evolved into my health coaching business Thriving With Health where I coach people to integrate simple & fun healthy 'bites’ throughout their day even on their most busiest & challenging ones. You are never too busy to take care of your health & I can show you how. Everyone has busy lifestyles and living at their optimum best is not only doable but can be fun as well!
