"Burrito Soup" Recipe

Burrito Soup ~ Vegan, gluten free, dairy free

Yields 6 Servings



2 cups, Black Beans (cooked, drained and rinsed)
3 cups, Diced Tomatoes
1 Sweet Onion (diced)
1 cup Organic 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. Himalayan Salt
1 cup Brown Rice (uncooked)
4 cups Water
1 Avocado (peeled and diced)
1/4 cup Organic Salsa  


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. Ladle into bowls and top with a spoonful of organic salsa and avocado. Enjoy!

Thank you to our guest contributor Renee Altman, RHN, BHKin.