“Flush the fat away” vegetable soup


January 28, 2015

“Flush the fat away” vegetable soup 5 0 5 1
  • Prep: 15 mins
  • Cook: 6 hrs
  • 15 mins

    6 hrs

    6 hrs 15 mins


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


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


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


5Serve and enjoy.


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.



Submitted by Nadine McKellar


4 Reviews

Monique Saunders

April 16, 2021

This is yum and has lots of flavour… i add a cup of McKenzie’s soup mix which has lentil, pea and barley!


July 9, 2020

i make a similar soup and freeze it

Mari Ann

January 6, 2019

This is yummy! I wanted it that night so I did cook it fast on the stove until the veggies were tender – took a potato masher lightly to it and it turned out great – loved adding the spinach! If you cook it kind of fast (not so it boils over of course) It’s done in a little more than an hour.


April 12, 2016

How does this recipe go being frozen?

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