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Veggie Soup
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Brief Description
very nutritious
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Main Ingredient
veggies
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 360 min(s)
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Recipe Type: Public
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Source:
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Tags:
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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. Yields: 8 servings | Serving Size: 1 cup | Calories: 137 | Previous Points: 1 | Points Plus: 2 | Total Fat: 1 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 28 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 8 g
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Posted By: ascarr
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Posted On: Jan 20, 2014
Number of Servings:
Ingredients:
- 1 - medium sweet potato, peeled cut into 1
- 3 - carrots peeled and sliced
- 1 - stalk celery diced
- 1 - small yellow onion diced
- 1 - clove garlic minced
- 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
- - Kosher or sea salt optional: to taste
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. Serve and enjoy! *(1 Serving Per Night During if doing the 3 Day Cleanse & Detox)
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.
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