Southwest Vegetarian Lentil Soup

• 3 cups vegetable broth
• 1 large onion, chopped
• 1 can (10 ounces) mild diced tomatoes and green chilies, undrained
• 1 cup mild salsa
• 1 cup dried lentils, rinsed
• 1 cup frozen corn
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 3 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon celery salt
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1 package (16 ounces) firm tofu, drained and cut into 1/4-inch cubes
• 1 can (4-1/4 ounces) chopped ripe olives
• 3 green onions, sliced

1. In a 3- or 4-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 8-10 hours or until lentils are tender. Sprinkle with tofu, olives and green onions.

vegetable broth, onion, tomatoes, salsa, dried lentils, frozen corn, tomato sauce, green chilies, garlic, chili powder, ground cumin, celery salt, paprika, cayenne pepper, firm tofu, olives, green onions

Taken from www.tasteofhome.com/recipes/southwest-vegetarian-lentil-soup/ (may not work)