Flush The Fat Away Vegetable Soup
A nourishing and hearty vegetable soup that's perfect for cooler months, low in calories, and high in nutrients. Ideal for busy families and those looking to enjoy a meatless meal.
Ingredients
Main Ingredients
- 1 medium sweet potato Peeled and cubed
- 3 large carrots Sliced
- 1 stalk celery Diced
- 1 small yellow onion Diced
- 1 clove garlic Minced
- 30 ounces navy beans or black beans Drained and rinsed
- 4 cups low-sodium vegetable broth To cover vegetables
- optional: diced tomatoes, baby spinach, extra-virgin olive oil Feel free to get creative
Instructions
Preparation
- Peel and chop the sweet potato, carrots, celery, onion, and garlic.
- In your slow cooker, add the cubed sweet potato, sliced carrots, diced celery, diced onion, and minced garlic.
- Season generously with salt, black pepper, allspice, paprika, and a bay leaf.
- Pour in enough low-sodium vegetable broth to cover everything.
- Cover your slow cooker and set it to low for 6-8 hours, until the vegetables become tender.
- About five minutes prior to serving, stir in a handful of baby spinach until wilted.
- Ladle the soup into bowls and drizzle with olive oil if desired.
Notes
For best results, chop vegetables uniformly for even cooking. Sauté garlic and onions in olive oil before adding them to the slow cooker for enhanced flavor. Adjust seasoning to taste; cayenne pepper can be added for heat. Leftovers can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three months.