+Beef Burrito Soup

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Beef Burrito Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, slow-cooker, vegan, vegetarian
Calorie: Over 500
Protein: 31+g, Over 20g, Over 25g
Fiber: 11+g
Servings: 6
Calories: 530kcal

Ingredients

  • 2 cups Black Beans (cooked, drained and rinsed)
  • 3 cups Diced Tomatoes
  • 1 Sweet Onion (diced)
  • 1 cup Frozen Corn
  • 1/2 Green Bell Pepper (diced)
  • 2 Jalapeno Pepper (de-seeded and diced)
  • 2 tbsps Chili Powder
  • 2 tsps Cumin
  • 1 tsp Oregano
  • 1/2 tsp Black Pepper
  • 2 tsps 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
  • 1 1/2 lbs 96% Lean Ground Beef

Instructions

  • Brown beef on stove top.
  • 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.
  • About 10 minutes before serving, remove the lid and set kale leaves on top. Cover with lid and let sit for 10 minutes.
  • After 10 minutes, stir to mix in kale evenly throughout. Ladle into bowls and top with a spoonful of organic salsa and avocado. Enjoy!

Notes

  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving is roughly 2 cups.

Nutrition

Serving: 6g | Calories: 530kcal | Carbohydrates: 57g | Protein: 34g | Fat: 19g | Cholesterol: 74mg | Sodium: 1057mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2238IU | Vitamin C: 46mg | Calcium: 144mg | Iron: 7mg

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