The Soup Diva

This recipe was to make its debut at our church’s chili cook-off, which was postponed due to the COVID Omicron variant; so I tried it out on a chilly, not-quite-snowy evening at home.

• 1 tbsp olive oil
• 1 red onion, diced
• 1 tbsp minced garlic
• 2 cans black beans
• 1 cup red lentils
• 2 large cans crushed tomatoes
• 1 regular can fire-roasted tomatoes
• 1 small can diced green chilies
• 2 cups water or vegetable broth
• 1/4 cup maple syrup or molasses
• 2 tbsp soy sauce
• 1 tbsp cumin
• 1 tsp smoked paprika
• salt & pepper to taste

Saute onion in oil until translucent; add garlic, salt and pepper and stir until garlic is fragrant. Add cumin & paprika, then liquids, then all other ingredients and heat to bubbling. Reduce heat to medium-low and simmer until lentils are soft. Serve with desired toppings (crunchy tortilla strips are my favorite!)