Description
A nutritious and comforting vegetable soup that helps flush out toxins and promotes overall wellness.
Ingredients
- 1 medium sweet potato
- 3 large carrots
- 1 celery stalk
- 1 small yellow onion
- 1 garlic clove
- 30 ounces navy beans (or black beans)
- 4 cups low-sodium vegetable broth
- Optional: diced tomatoes
- Optional: baby spinach
- Optional: extra-virgin olive oil
Instructions
- Prepare your ingredients by peeling and chopping the sweet potato, carrots, celery, onion, and garlic.
- In a slow cooker, add the sweet potato cubes, sliced carrots, diced celery, diced onion, and minced garlic.
- Season with salt, black pepper, allspice, paprika, and a bay leaf. Pour in the vegetable broth until the ingredients are nicely covered.
- Cover the slow cooker and set it to low for 360–480 minutes, letting it simmer until the vegetables are tender.
- About 5 minutes before serving, stir in the baby spinach until it wilts.
- Ladle the soup into bowls and drizzle with olive oil if desired.
Notes
Chop vegetables uniformly for even cooking. Feel free to adjust spices and add more vegetables according to preference.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Vegetarian