Slow Cooker Burrito Soup

Anyone else trying to keep warm during these long drawn out winter months? Stay warm with this vegan, gluten free and dairy free burrito soup recipe.

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 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!

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