“Flush the fat away” vegetable soup

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January 28, 2015

“Flush the fat away” vegetable soup 0 0 5 0
  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins

Ingredients

1 medium sweet potato, pealed, cut into 1 inch cubes

(Optional - 1 medium zucchini, sliced in 1 inch rounds)

3 carrots, peeled and sliced

1 stalk celery, diced

1 small yellow onion, diced

1 clove garlic, minced

kosher or sea salt to taste

1/2 tsp black pepper

1/8 tsp allspice

1 tsp paprika

1 bay leaf

2 cans black beans, rinsed and drained (optional - beans are for added protien)

2 cups vegetable broth/stock, no added salt

1 can diced tomatoes, no added salt

4 cups baby spinach, loosely packed

Directions

1Add all ingredients, except spinach, to the slow cooker. Cover and cook on low for 6-8 hours or until the vegetables are tender.

2

3Add spinach, stir and continue cooking until wilted. Approx 5 mins.

4

5Serve and enjoy.

6

7TIP: If you prefer a thicker soup. Remove 1 cup of soup including vegetables, after 5 hours of cooking. Mash with a fork and return to the slow cooker. Stir and continue cooking for 1-3 hours.

8

9 

Submitted by Nadine McKellar

00:00

1 Review

Claire

April 12, 2016

How does this recipe go being frozen?

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