Real Food, Real Easy

Each newsletter will contain a recipe that’s made with real, nutritious food that’s easy to prepare. If you have suggestions, send them over! I would love to try it out and include it in a newsletter. If you take photos, even better! The rules are that it must be made from whole foods, no nasty processed junk allowed. And it has to be easy. No one wants to worry with a big long recipe after working all day. This month’s recipe is a crockpot soup because right now I’m obsessed with my crockpot and having dinner ready when I walk in the door. Let me know if you make this recipe. I would love to hear your feedback and see photos!

Crockpot Mexican Bean Soup
(Great for a Meatless Monday!)

Mexican Bean Soup

1 tsp olive oil
1 cup diced onion
1 bell pepper diced
1 jalapeno diced
3 cups of vegetable broth (more depending on how you like your soup)
14-15 oz can of tomato sauce or crushed tomatoes
½ cup salsa (spice level to your taste)
1 tbsp tomato paste
15 oz can black beans (drained and rinsed)
15 oz can pinto beans (drained and rinsed)
¾ cup dried red lentils
½ tsp chili powder
½ tsp garlic powder
½ tsp cumin
¼ tsp cayenne pepper
Salt and pepper to taste

Diced jalapeños
Chopped onion
Sliced avocado
Fresh cilantro
Greek yogurt or Sour Cream

Cooking Directions

  1. Add everything to the crockpot, except your toppings.
  2. Cook on high for 4-5 hours or low for 7-8, until dried lentils are cooked and veggies are tender.
  3. Serve and add your toppings. Enjoy! Yields 6 servings

Mexican Bean Soup Bowl