Detoxing Metabolism Revving Soup
Prep Time
20 minutes
Prep Notes
Yields
8 servings | Serving Size: 1 cup
Ingredients
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
Directions
- Saute first 5 ingredients in oil until just softening.
- Place mix into slow cooker and add other ingredients, except spinach (or kale) and zucchini.
- Cover and cook on low 6 to 8hours, or until the vegetables are tender, add zucchini during last ½ hour.
- Add spinach, stir and continue cooking just until wilted, approximately 5 minutes.
- Serve and enjoy!
Notes
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.
Credit
Photo Credit: Jess (Paleo Grubs) via Flickr/BY CC
Adapted from: http://skinnyms.com/fat-flushing-soup/#oPx1xDKTSL240435.99
