Slow Cooker Burrito Soup

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Slow Cooker Burrito Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, slow-cooker, vegan, vegetarian
Calorie: 300-400, Under 350
Protein: 10-20g
Fiber: 11+g
Servings: 6
Calories: 330kcal


  • 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 Salsa


  • 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 salsa and avocado. Enjoy!


  • Leftovers

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

    One serving is roughly 2 cups.


Serving: 6g | Calories: 330kcal | Carbohydrates: 57g | Protein: 11g | Fat: 7g | Cholesterol: 0mg | Sodium: 982mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2222IU | Vitamin C: 46mg | Calcium: 130mg | Iron: 4mg

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