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Saturday, September 16, 2017
Slow Cooker Burrito Soup
349 Calories PER SERVING
Black Beans (cooked, drained and rinsed)
Sweet Onion (diced)
Green Bell Pepper (diced)
Jalapeno Pepper (de-seeded and diced)
Brown Rice (uncooked)
Kale Leaves (chopped)
Avocado (peeled and diced)
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!
NOTE: YOU CAN ALSO ADD Shredded CHICKEN TO THIS RECIPE
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