Yummy veggie soup to warm the body and soul!
1 medium sweet potato, peeled and cut into 1" cubes
3 carrots, peeled and sliced
1 stalk celery, dices
1 clove garlic - minced
pinch sea salt to taste
1/2 tsp black pepper
1/8 teaspoon allspice
1 tsp paprika
1 bay leaf
2 (15 oz) cans of kidney or black beans, drained & rinsed
4 cups vegetable broth, low sodium
1 (14.5 oz) can of diced tomatoes
4 cups baby spinach or kale, cut and washed
1 tsp Olive oil or Avocado oil
Add all the ingredients, ecept spinach and Oil to crock pot. Cover and cook on low for 6-8 hours, or until the vegetables are tender.
Add spinach stir and continue cooking - approx 5 minutes.
Drizzle olive oil over each bowl of soup to serve (it helps the body absorb nutrients and aids digestion).
You can also use the stove top if you prefer. Follow same directions, simmering for 2-3 hours, stirring every 15 min or so to prevent sticking.