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 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. Serve and enjoy! 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. Note: Olive oil helps the body absorb nutrients more efficiently and supports a healthy digestive system.