Fat Flush Soup

Ingredients

• 1 medium sweet potato, peeled and cut into 1" cubes
• 3 carrots, peeled and sliced
• 1 stalk celery, diced
• 1 small yellow onion, diced
• 1 clove garlic, minced
• pinch of kosher or sea salt, more or less to taste
• 1/2 tsp black pepper
• 1/8 tsp allspice
• 1 tsp paprika
• 1 bay leaf
• 2 (15 oz) cans kidney beans, drained and rinsed (optional, navy beans)
• 4 cups vegetable broth, low-sodium
• 1 (14.5 oz.) can diced tomatoes (no salt added), this is an optional ingredient
• 4 cups baby spinach, loosely packed
• 1 tbsp plus 1 tsp extra-virgin olive oil, optional, for serving (1/2 tsp per serving)

Directions

1. Add all ingredients, except spinach and olive oil, 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.
2. Serve and enjoy.
3. Tip: If you prefer a thicker soup, 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.
4. When serving, drizzle a little (optional) olive oil over each bowl of soup. Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.