Description
A wholesome and vibrant vegetable soup packed with flavors, fiber, and nutrients.
Ingredients
Scale
- 1 medium sweet potato, peeled and chopped
- 3 large carrots, sliced
- 1 celery stalk, diced
- 1 small yellow onion, diced
- 1 garlic clove, minced
- 30 ounces navy beans (or black beans)
- 4 cups low-sodium vegetable broth
- Salt, to taste
- Black pepper, to taste
- Allspice, to taste
- Paprika, to taste
- 1 bay leaf
- Optional: Diced tomatoes, baby spinach, extra-virgin olive oil
Instructions
- Peel and chop the sweet potato, carrots, celery, onion, and garlic into bite-sized pieces.
- In your slow cooker, add the sweet potato cubes, sliced carrots, diced celery, diced onion, and minced garlic.
- Sprinkle in salt, black pepper, allspice, paprika, and add a bay leaf.
- Pour in the vegetable broth, ensuring all the vegetables are covered.
- Cover and set the slow cooker to low for 6–8 hours.
- About 5 minutes before serving, stir in the baby spinach until it wilts.
- Ladle the soup into bowls and drizzle with extra-virgin olive oil before serving.
Notes
Perfect for meal prep; this soup tastes even better the next day. Customize with herbs or spices as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg