Description
A delightful and nutritious soup packed with vitamins, minerals, and fiber, perfect for maintaining a healthy diet.
Ingredients
Scale
- 1 medium sweet potato
- 3 large carrots
- 1 celery stalk
- 1 small yellow onion
- 1 garlic clove
- 30 ounces navy beans (or black beans)
- 4 cups low-sodium vegetable broth
- 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 the mixture with salt, black pepper, allspice, paprika, and bay leaf.
- Pour in the vegetable broth until the ingredients are completely covered.
- Cover the slow cooker and set it to low for 6–8 hours.
- About 5 minutes before serving, stir in baby spinach until wilted.
- Ladle the soup into bowls and drizzle a little extra-virgin olive oil on top, if desired.
Notes
Customize your beans and add seasonal vegetables for variety. This soup can be made on the stove if a slow cooker is not available.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 13g
- Protein: 10g
- Cholesterol: 0mg