Description
A delicious and nutritious vegetable soup that supports wellness goals and detoxification while being easy to prepare.
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, baby spinach, 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 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 everything is well-covered.
- Cover the slow cooker and set it to low for 6–8 hours, or until the vegetables are tender.
- About 5 minutes before serving, stir in the baby spinach until wilted.
- Ladle the soup into bowls and drizzle with extra-virgin olive oil if desired.
Notes
Use fresh, in-season ingredients for the best flavor. Adjust seasoning to taste and consider blending for a creamier texture if desired.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Vegetarian