Ingredients

  • 1 cup diced onion
  • 1 tsp avocado oil or olive oil
  • 1 bell pepper, diced
  • 1 jalapeno pepper, diced
  • 2.5 cups vegetable broth (or chicken broth)
  • 1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste
  • 1/2 cup salsa verde (or your favorite salsa!)
  • 1 TBSP tomato paste
  • 1 (15 oz) can black beans, drained + rinsed
  • 1 (15 oz) can pinto  beans, drained + rinsed
  • 1 cup corn (fresh, canned, or frozen)
  • 3/4 cup dried red lentils
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4-1/2 Almond Milk 1/2 & 1/2 – unsweetened
  • salt and pepper to taste

For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!

Instructions

  1. First, chop your veggies and measure out the ingredients.
  2. Next, add everything but the Almond Milk 1/2 & 1/2
  3. Set to high pressure for 15 minutes.
  4. Allow natural pressure release.
  5. Stir in the Almond Milk 1/2 & 1/2, add all your favorite toppings, and enjoy!

 

Adapted from peasandcrayons