National Nutrition Month

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.