FLUSH FAT AWAY VEGETABLE SOUP

Flush Fat Away Vegetable Soup image

Number Of Ingredients 15

1 piece Sweet Potato medium
3 pieces Carrots large
1 stalk Celery
1 piece Yellow Onion small
1 clove Garlic
1 pinch Kosher or Sea Salt
1/2 teaspoon Black Pepper
1/8 teaspoon Allspice
1 teaspoon Paprika
1 piece Bay Leaf
2 cans Navy or Black Beans
4 cups Vegetable Broth low sodium
1 can Diced Tomatoes
4 cups Baby Spinach or 2 Zucchini
1 tablespoon Olive Oil extra virgin

Steps:

1. When preparing the vegetables, peel the Sweet Potato and cut into 1 inch cubes; peel the carrots and slice; dice the celery and the yellow onion; mince the garlic; navy or black beans, 15 oz cans, drained and rinsed; can of diced tomatoes is 14.5 oz; baby spinach is loosely packed or the zucchini is sliced.
2. Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours. Add Spinach, stir and continue cooking just until wilted, approximately 5 minutes.
3. Serve and enjoy one serving per night.