Ingredients

1 medium Onion (Use shallots for a milder taste if desired)

2 tbsp Olive Oil (Can be substituted with any neutral oil)

3.5 cups Vegetable Broth (Use homemade broth for a richer flavor)

1 medium Jalapeño Pepper (Remove seeds for less heat or substitute with bell pepper)

1 cup Corn (Use fresh, canned, or frozen corn according to availability)

3/4 cup Dried Red Lentils (Other legumes like black beans can be used in moderation)

15 ounces Tomato Sauce (Substitute with diced tomatoes for a chunkier texture)

1 medium Red or Green Bell Pepper (Any colored bell pepper can be used)

3/4 cup Salsa (Use mild or spicy salsa based on preference)

15 ounces Black Beans (Can substitute with pinto beans or chickpeas)

15 ounces Red Beans (Mix with any other canned bean as desired)

1 tsp Smoked Paprika (Regular paprika can be used as an alternative)

1 tsp Garlic Powder (Fresh garlic provides a more potent flavor)

1/2 tsp Cumin (For a different flavor profile, try coriander)

1/4 tsp Cayenne Pepper (Add more for a spicier kick or omit for a milder soup)

1/2 cup Light Cream Cheese (Dairy-free cream cheese or yogurt can be used)

Salt (Adjust to taste)

Pepper (Adjust to taste)

Crushed Tortilla Chips (Add for a delightful texture contrast)

Sliced Avocado (Perfect for enhancing the richness)

Sour Cream (A classic accompaniment)

Diced Jalapeños (Garnish to taste)

Chopped Red Onion (Sprinkle on top for color)

Shredded Cheddar (Melt on top for indulgence)

Fresh Cilantro (A fresh herb adds flavor)

Instructions

Step 1: Prepare your vegetables by dicing the onion and bell pepper into small, even pieces. Rinse and drain the black and red beans. Wash the lentils thoroughly.

Step 2: In a large crockpot, combine olive oil, diced jalapeño, onion, bell pepper, and corn. Add salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, and vegetable broth. Season with salt and pepper, then stir until well combined.

Step 3: Cover the crockpot and cook on HIGH for 4 to 6 hours or LOW for 7 to 8 hours, until the lentils and vegetables are tender.

Step 4: Once cooking is complete, check that the lentils and veggies are tender. Stir in the light cream cheese until melted and fully incorporated.

Step 5: Ladle the warm soup into bowls and top with your choice of crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar, and fresh cilantro before serving.

Tips & Variations

Use bell pepper instead of jalapeño for a milder soup, or remove the seeds to reduce heat.

Substitute tomato sauce with diced tomatoes if you prefer a chunkier texture.

Try mixing black beans and pinto beans for a varied texture and flavor.

For a dairy-free option, replace cream cheese with a plant-based alternative or coconut yogurt.

Add extra spices like coriander or chipotle powder to change the flavor profile.

FAQs

Can I make this soup without a crockpot?

Yes, you can prepare this soup on the stovetop by simmering all ingredients in a large pot for about 45 minutes to an hour until the lentils and vegetables are tender.

Can I freeze the soup?

Absolutely. This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.