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3.67 from 150 votes

Flush The Fat Away Vegetable Soup

This comforting soup is loaded with nutrient-rich ingredients that will detoxify and satisfy your body!
Cook Time8 hrs
Total Time8 hrs
Course: Dinner, Lunch
Cuisine: American
Keyword: Plant-Based, Vegetarian
Servings: 8 people
Calories: 181kcal
Author: SkinnyMs.


  • 1 sweet potato medium, peeled and cut into 1 inch cubes
  • 3 carrots large, peeled and sliced
  • 1 celery stalk diced
  • 1 yellow onion small, diced
  • 1 garlic clove 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
  • 30 ounces navy beans cans, drained and rinsed (optional black beans)
  • 4 cups vegetable broth low-sodium
  • 14 1/2 ounces diced tomatoes can, no salt added, *this is an optional ingredient
  • 4 cups baby spinach loosely packed (optional 2 zucchini, sliced)
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil optional, for serving (1/2 teaspoon per serving)


  • 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! (1 serving per night if doing the 3 Day Cleanse & Detox)
  • 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.
  • Stovetop Method: Follow the same instructions above for prep, cover, and simmer until veggies are tender, approximately 2 hours. Stir every 15 minutes to prevent sticking. Add spinach at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving.


*nutrition data includes optional 1/2 teaspoon olive oil per serving and diced tomatoes 


Serving: 1.25cups | Calories: 181kcal | Carbohydrates: 31g | Protein: 9g | Fat: 3g | Sodium: 603mg | Fiber: 8g | Sugar: 4g |
SmartPoints (Freestyle): 1