Flush The Fat Away Vegetable Soup Recipe

Introduction

This Flush The Fat Away Vegetable Soup is a comforting, nutrient-packed dish perfect for cleansing and nourishing your body. Loaded with sweet potatoes, beans, and fresh vegetables, it’s both hearty and light, making it an ideal meal for any day.

Ingredients

• 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
• Optional: baby spinach
• Optional: extra-virgin olive oil
• Salt and black pepper to taste
• Allspice, paprika, and bay leaf for seasoning

Instructions

1. Step 1: Peel and chop the sweet potato, carrots, celery, onion, and garlic into bite-sized pieces.
2. Step 2: Add the sweet potato cubes, sliced carrots, diced celery, diced onion, and minced garlic into a slow cooker.
3. Step 3: Season with salt, black pepper, allspice, paprika, and add a bay leaf. Pour in the vegetable broth until the ingredients are covered.
4. Step 4: Cover the slow cooker and cook on low for 6 to 8 hours, or until the vegetables are tender.
5. Step 5: About 5 minutes before serving, stir in baby spinach and cook until wilted.
6. Step 6: Ladle the soup into bowls and drizzle with extra-virgin olive oil if desired. Serve warm.

Tips & Variations

• For added depth, include a can of diced tomatoes before cooking.
• Try using black beans or kidney beans as an alternative to navy beans.
• If you prefer a thicker soup, blend a portion and mix it back in.
• Add fresh herbs like parsley or cilantro just before serving for extra freshness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup on the stovetop instead of a slow cooker?

Yes, you can simmer all the ingredients in a large pot over medium heat for about 45 minutes to an hour until the vegetables are tender.

Is this soup suitable for a vegan diet?

Absolutely. This soup uses only plant-based ingredients, making it perfect for vegans and vegetarians alike.

Flush The Fat Away Vegetable Soup Recipe

Print Recipe

★★★★★

4.4 from 77 reviews

Flush The Fat Away Vegetable Soup is a wholesome and nourishing slow cooker recipe packed with sweet potatoes, carrots, celery, onions, garlic, and beans. This flavorful vegetable soup is seasoned with warming spices and simmered all day for a comforting, nutrient-rich meal that supports healthy digestion and weight management.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium sweet potato, peeled and chopped
• 3 large carrots, peeled and sliced
• 1 celery stalk, diced
• 1 small yellow onion, diced
• 1 garlic clove, minced
• 30 ounces navy beans (or black beans), drained and rinsed
• 4 cups low-sodium vegetable broth

Optional Additions

• Diced tomatoes, to taste
• Baby spinach, handful
• Extra-virgin olive oil, for drizzling
• Salt, to season
• Black pepper, to season
• Allspice, to taste
• Paprika, to taste
• Bay leaf, 1

Instructions

1. Prepare Ingredients: Peel and chop the sweet potato, carrots, celery, onion, and garlic into bite-sized pieces to ensure even cooking and blend of flavors.
2. Combine in Slow Cooker: Add the sweet potatoes, carrots, celery, onion, garlic, beans, and seasonings (salt, black pepper, allspice, paprika, and bay leaf) into the slow cooker. Pour the low-sodium vegetable broth over the vegetables until they are fully covered.
3. Cook: Cover the slow cooker and set it to low heat. Let the soup cook for 6 to 8 hours, allowing the vegetables to become tender and the flavors to meld beautifully.
4. Add Spinach: Approximately 5 minutes before serving, stir in the baby spinach to wilt it slightly into the hot soup.
5. Serve: Ladle the soup into bowls and, if desired, drizzle with extra-virgin olive oil for added richness and flavor.

Notes

• You can substitute navy beans with black beans without changing the cooking time.
• Adding diced tomatoes adds a tangy note and extra nutrients.
• Adjust seasoning according to taste, especially salt and pepper.
• For a thicker texture, pureeing a portion of the soup before adding spinach can create a creamier consistency.
• Use low-sodium broth to control salt content.

Keywords: vegetable soup, slow cooker soup, healthy soup, sweet potato soup, bean soup, low fat soup, weight loss soup