Flush The Fat Away Vegetable Soup
A delightful blend of vegetables and navy beans, this hearty soup is perfect for detoxing or a cozy dinner, made effortlessly in a slow cooker.
Ingredients
Fresh Vegetables
- 1 medium sweet potato Peeled and chopped
- 3 large carrots Peeled and sliced
- 1 stalk celery Diced
- 1 small yellow onion Diced
- 1 clove garlic Minced
Beans & Broth
- 30 ounces navy beans (or black beans) Canned
- 4 cups low-sodium vegetable broth For cooking the soup
Optional Ingredients
- to taste diced tomatoes Optional
- to taste baby spinach Add before serving
- to taste extra-virgin olive oil For drizzling
Seasonings
- to taste salt For flavor
- to taste black pepper For seasoning
- to taste allspice For depth of flavor
- to taste paprika For seasoning
- 1 bay leaf For flavor infusion
Instructions
Preparation
- Begin by peeling and chopping the sweet potato, carrots, celery, onion, and garlic.
Slow Cooking
- In your slow cooker, combine sweet potato cubes, sliced carrots, diced celery, diced onion, and minced garlic.
- Sprinkle in salt, black pepper, allspice, paprika, and a bay leaf.
- Pour the vegetable broth over the mixture until it’s fully covered.
- Cover the slow cooker and set it to low. Let it simmer for 6 to 8 hours until vegetables are tender.
Finishing Touches
- About 5 minutes before serving, stir in a handful of baby spinach until wilted.
- Serve each bowl warm, and drizzle with olive oil if desired.
Notes
For added flavor, consider sautéing the onions and garlic before adding them to the slow cooker. You can also blend part of the soup for a smoother consistency.