Sweet Potato Vegetable Soup

This soup is known to flush the fat out of your system. Each ingredient in this soup has its own unique qualities that benefit your body. They restore acid-alkaline and sodium-potassium balance to the body’s organs and glands. When I first saw this soup, I thought it was questionable and might not taste very good but i was completely wrong! It tastes delicious!! I dare you to try it!

FullSizeRender (28)


FullSizeRender (27)




  • 1 medium sweet potato, peeled and cut into 1″ cubes
  • 3 long carrots, peeled and sliced
  • 1 celery stalk, diced
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • pinch of kosher or sea salt to taste
  • 1/2 tsp. black pepper
  • 1/8 tsp. allspice
  • 1 tsp.paprika
  • 1 bay leaf
  • 2, 15 oz.cans navy beans, drained and rinsed
  • 4 cps.vegetable broth, low sodium
  • 1, 14.5 oz. can diced tomatoes, no salt added
  • 4 cps. baby spinach,loosely packed
  • 1 T. plus 1 tsp. extra-virgin olive oil


  1. You can cook the soup in a slow cooker for 6-8 hours on low or over the stove for 2 hours. I chose to cook mine over the stove for 2 hours.
  2.  Add all ingredients, except spinach and olive oil to the slow cooker or large pan.
  3. Cook on low in a slow cooker or cover and simmer in a pan over the stove stirring every 15 minutes until the vegetables are tender.
  4. Add spinach, stir and continue cooking just until wilted, about 5 minutes.
  5. When serving, drizzle a little olive oil over each bowl of soup *olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.

Adapted from SkinnyMs.com


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