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
Instructions
Add all ingredients, except spinach, to the slow cooker. Cover and cook on low for 6-8 hours or until the vegetables are tender.
Add spinach, stir and continue cooking until wilted. Approx 5 mins.
Serve and enjoy.
TIP: 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.