Detox Soup
Ingredients
1 medium sweet potato, peeled and cut
into 1" cubes
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 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
2 (15 ounce) cans black beans, rinsed
and drained (optional, the beans are for added protein)
2 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt
added)
4 cups baby spinach, loosely packed
Directions
Add
all ingredients, except spinach, to the slow cooker. Cover and cook on low 6 to
8 hours, or until the vegetables are tender. Add spinach, stir and continue
cooking just until wilted, approximately 5 minutes.
Stovetop Method:
Follow the same instructions above for prep, cover, and simmer until veggies
are tender, approximately 2 hour. Stir every 15 minutes to prevent sticking.
Add spinach at the end of cooking time, remove from heat, cover and allow
spinach to wilt before serving.
