Crockpot : SPICY VEGETARIAN TACO SOUP

• 1-2 tsp avocado oil or olive oil
• 1 medium yellow onion
• 1-2 bell peppers
• 2 jalapeños
• 2 cloves garlic
• 1 TBSP chili powder
• 1 tsp ground cumi
• 1/4-1/2 tsp cayenne pepper
• salt and pepper to taste (I added 2 pinches of each)
• 28 oz canned crushed tomatoes (or diced tomatoes with juices)
• 3-4 cups vegetable broth
• 1 cup dried lentils (brown or green)
• 15 oz canned black beans
• 15 oz canned pinto beans
• 1 lime (squeezed – juice only)

SLOW COOKER INSTRUCTIONS

• Add all your ingredients (minus toppings) to a 5-6 quart crock-pot. For the slow cooker version I suggest using a full quart (4 cups) of vegetable broth.
• Cook on HIGH for 4-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and tender. My soup was perfect after 5 hours on high.
• Adjust salt/pepper/spices to taste and add all your favorite toppings. Enjoy!