1 onion, chopped
1-2 bell peppers, chopped
2 cloves garlic, minced
1 tbsp olive oil
3 cups vegetable broth (OR 1 tbsp Better than Bouillon + 3 cups water)
1 (8 oz) can tomato sauce
1 (14.5 oz) can fired roasted diced tomatoes
1 (4.5 oz) can diced green chiles
1 (11 oz) can steamed corn, drained & rinsed
1 (14.5 oz) can black beans, rinsed
¼ cup cilantro, chopped
4 cups lentils, cook halfway or use canned
1 ounce taco seasoning
2 cups brown rice, cooked
Heat olive oil over medium heat. Sauté onion, bell pepper and garlic about 3 minutes.
Add onion & garlic to slow cooker. Add all ingredients except brown rice.
Heat on low, covered for 4-5 hours.
Add brown rice for final 15 minutes of cook time.
When ready to serve the soup, garnish with extra cilantro, jalapeños, dairy free cheese, tortilla strips or whatever you wish.