Fat Flush Soup

• 1 sweet potato medium, peeled and cut into 1" cubes
• 3 carrots peeled and sliced
• 1 stalk celery diced
• 1 small yellow onion diced
• 1 clove garlic minced
• sea salt or Pinch of Kosher, more or less to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 30 ounces kidney beans drained and rinsed, optional, navy beans
• 4 cups vegetable broth low-sodium
• 14 1/2 ounces diced tomatoes no salt added, *this is an optional ingredient
• 4 cups baby spinach loosely packed
• 1 tablespoon extra-virgin olive oil optional, for serving, 1/2 teaspoon per serving

1. Directionsndd all ingredients, except spinach and olive oil, to the slow cooker.
2. Cover and cook on low 6 to 8 hours, or until the vegetables are tender.
3. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes.
4. Serve and enjoy!
5. 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. When serving, drizzle a little (optional) olive oil over each bowl of soup.
6. Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.

cubes, carrots, celery, onion, garlic, salt, black pepper, allspice, paprika, bay leaf, kidney beans, vegetable broth, tomatoes, baby spinach loosely packed, extravirgin olive oil

Taken from www.yummly.com/recipe/Fat-Flush-Soup-1382711 (may not work)