Flush The Fat Away Vegetable Soup

3.67 from 150 votes

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: people

Calories: 181kcal

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

SmartPoints (Freestyle): 1