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Slow Cooker Burrito Soup

Slow Cooker Burrito Soup

Prep

Cook

Inactive

Total

Yield 6 servings

When it’s cold outside, warm, comforting soup always hits the spot. This soup never disappoints and is a hit with the kids, as well as me because it is delicious AND easy! Throw everything in the slow cooker in the morning, and it’s ready for supper. Perfect!

Ingredients

  • 2 cups black beans (cooked, drained & rinsed
  • 3 cups diced tomatoes
  • 1 sweet onion (diced)
  • 1 cup frozen corn
  • 1/2 green bell pepper (diced)
  • 2 jalapeno peppers (de-seeded and diced)
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 2 tsp sea salt
  • 1 cup brown rice (uncooked)
  • 4 cups water
  • 4 cups kale leaves (chopped)
  • 1 avocado (peeled and diced)
  • 1/4 cup organic salsa

Instructions

  1. Add all ingredients except kale, avocado and salsa to slow cooker. Cover and cook on high for at least 4 hours. Cook up to 8 hours, depending on how thick you like your soup.
  2. About 10 minutes before serving, remove the lid and set kale leaves on top. Cover with lid and let sit for 10 minutes.
  3. After 10 minutes, stir to mix in kale evenly throughout. Ladle into bowls and top with a spoonful of organic salsa and avocado. Enjoy!

Courses Soup