Slow Cooker Burrito Soup
Here is a great slow cooker recipe that’s easy to make and is vegan, gluten free and dairy free. The protein and fiber from black beans offer a satiating and lasting effect to keep you going until your next meal. This recipe creates an abundance of servings which can be stored in the freezer for future meals.
Recipe
Vegan, gluten free, dairy free
Yields 6 Servings
Ingredients
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
Instructions
Add all ingredients except 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.
Ladle into bowls and top with a spoonful of organic salsa and avocado. Enjoy!
Download the recipe here: Slow Cooker Burrito Soup
