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 teaspoon black pepper

1/8 teaspoon allspice

1 teaspoon paprika

1 bay leaf

2 (15 ounce) 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 tablespoon plus 1 teaspoon extra-virgin olive oil, optional, for serving (1/2 teaspoon 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.

Bon Appetit!