Healthier living, one day at a time!

Detoxing Metabolism Revving Soup

Prep Time

20 minutes

Prep Notes



8 servings | Serving Size: 1 cup


1 tbsp extra virgin olive oil

3 carrots, peeled and sliced

1 stalk celery, diced

1 small yellow onion, diced

1 clove garlic, minced

1 medium sweet potato, peeled and cut into 1" cubes

1 medium zucchini sliced into 1" round pieces

Sea salt to taste

1/2 tsp black pepper

1/4 tsp allspice

1 tsp paprika

Red pepper flakes to taste (optional, spicy!)

1 bay leaf

1 (15 ounce) can organic black beans, rinsed and drained (optional, the beans are for added protein)

4 cups vegetable or chicken broth, low-sodium

1 (14.5oz.) can organic diced tomatoes (no salt added)

4 cups baby spinach (or kale,) loosely packed


  1. Saute first 5 ingredients in oil until just softening.
  2. Place mix into slow cooker and add other ingredients, except spinach (or kale) and zucchini.
  3. Cover and cook on low 6 to 8hours, or until the vegetables are tender, add zucchini during last ½ hour.
  4. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes.
  5. Serve and enjoy!


Tip: If you prefer a thicker stew, after 5 hours of cooking, simply remove 1 cup of soup, along with ingredients, mash ingredients with a fork, return to the slow cooker, stir and continue cooking 1 to 3 hours.

Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hours. 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.


Photo Credit: Jess (Paleo Grubs) via Flickr/BY CC

Adapted from: