Flush The Fat Away Vegetable Soup Recipe
Flush The Fat Away Vegetable Soup is a hearty, nutrient-rich slow cooker soup packed with sweet potatoes, carrots, celery, navy beans, and baby spinach, seasoned with aromatic spices and made with low-sodium vegetable broth. Perfect for a comforting, healthy meal that supports detoxification and weight management.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Vegetables
- 1 medium sweet potato, peeled and chopped
- 3 large carrots, sliced
- 1 celery stalk, diced
- 1 small yellow onion, diced
- 1 garlic clove, minced
- Optional: baby spinach, a handful
Beans
- 30 ounces navy beans (or black beans), cooked or canned
Liquids
- 4 cups low-sodium vegetable broth
Seasonings
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon allspice
- 1/2 teaspoon paprika
- 1 bay leaf
Finishing Touch
- Extra-virgin olive oil, for drizzling (optional)
Instructions
- Prepare the ingredients: Peel and chop the sweet potato, slice the carrots, dice the celery and yellow onion, and mince the garlic clove thoroughly to ensure even cooking and release of flavors.
- Add ingredients to slow cooker: Place the prepared sweet potato cubes, sliced carrots, diced celery, diced onion, and minced garlic into the slow cooker, layering them evenly.
- Season and add broth: Season the vegetables with salt, black pepper, allspice, paprika, and add the bay leaf. Pour enough low-sodium vegetable broth over the ingredients until they are fully covered.
- Slow cook the soup: Cover the slow cooker and set it to low heat. Allow the soup to cook for 6 to 8 hours, or until the vegetables are tender and flavors are well developed.
- Add spinach before serving: About 5 minutes before serving, stir in a handful of baby spinach and cook until the spinach is wilted and incorporated into the soup.
- Serve and garnish: Ladle the hot vegetable soup into bowls and drizzle with extra-virgin olive oil if desired for added richness and flavor.
Notes
- Using cooked or canned beans saves time and ensures the beans are soft; rinse canned beans before adding to reduce sodium.
- The slow cooking process melds flavors and softens vegetables for a comforting texture.
- This soup can be stored in the refrigerator for 3-4 days and freezes well for up to 3 months.
- Adjust salt and spices according to your taste preferences or dietary restrictions.
- Optional diced tomatoes can be added along with the broth for a tangier flavor profile.
Keywords: vegetable soup, detox soup, slow cooker soup, healthy soup, sweet potato soup, navy beans soup, low fat soup, weight loss soup
Find it online: https://annakocht.com/flush-the-fat-away-vegetable-soup-recipe/
