Print Options:

Crockpot Southwestern Soup

Yields1 ServingPrep Time10 minsCook Time4 hrsTotal Time4 hrs 10 mins

When the temperature starts to change with each cool breeze, I know what that means! It is time to break out the slow cooker for a comforting bowl of soup!

 2 cups Black Beans (cooked, drained and rinsed)
 3 cups Diced Tomatoes
 1 Sweet Onion (diced)
 1 cup Frozen Corn
 ½ Green Bell Pepper (diced)
 2 Jalapeno Pepper (de-seeded and diced)
 2 tbsp Chili Powder
 2 tsp Cumin
 1 tsp Oregano
 ½ tsp Black Pepper
 2 tsp Sea Salt
 1 cup Brown Rice (uncooked)
 4 cups Water
 4 cups Kale Leaves (chopped)
 1 Avocado (peeled and diced)
 ¼ 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

About 10 minutes before serving, remove the lid and set kale leaves on top. Cover with lid and let sit for 10 minutes.

3

After 10 minutes, stir to mix in kale evenly throughout. Ladle into bowls and top with a spoonful of organic salsa and avocado. Enjoy!