Fat Flush Soup, a tasty vegetable soup filled with the perfect blend of veggies to get your body in fat burning gear.
It’s that super indulgent time of year, and with all the deliciously diet-sabotaging options that are sure to lace the tables of holiday gatherings and dinners alike, you need a way to balance it out.
I am not the fittest person. In fact, I am often led by my taste buds and cravings. But I try to find balance in it all.
This fat flush soup recipe allows me to do just that.
What vegetables does Fat Flush Soup Have in It?
- Sweet Potatoes
- And a bean variety
Is This Fat Flush Soup Recipe A Detox?
We have done the Fat Flush Soup as a way to detox from bad eating at the top of the year and whenever we just feel our body needs a couple days infused with veggies and good stuff.
It definitely helps to clear you out if you are in need.
TMI? Okay sorry, not really sorry… veggies do what they are supposed to do… *shrugs*
You can make this soup in a crockpot or if pressed for time over the stove. Either way, the most effort is put forth in cutting up your veggies.
Making Fat Flush Soup In The Crockpot
Start by dicing your carrots, sweet potatoes, onions, and celery.
Add broth, diced veggies (minus spinach), beans, and spices in the crockpot and turn on low heat.
After 6 hours or so, or when carrots and sweet potatoes have become soft, add in spinach until wilted. Roughly another 30 minutes or so.
Turn crock pot off and serve.
Making Fat Flush Soup On The Stove
Its pretty much the same as in the crock pot with a few modifications. You still start with dicing your veggies.
And in a large stock pot you want to add your broth, diced veggies (minus spinach), beans, and spices and turn on medium-high heat on the stovetop.
After 1-1.5 hours or so, or when carrots and sweet potatoes have become tender, add in spinach and cook until wilted. Roughly another 10 minutes or so.
Turn the heat off, let it cool a bit and serve.
Pretty simple. Pretty tasty. And Plenty healthy.
Enjoy my friends!
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- 3 cups sweet potato, cubed
- 2 cups carrots, diced
- 1 stalk celery, diced
- 1 medium yellow onion, diced
- 2 -15 oz cans kidney beans, light or dark
- 1-15 oz can black beans
- 1-14.5 oz can tomatoes
- 4 cups baby spinach
- 4 cups vegetable broth
- 1 tsp minced garlic
- 1 tsp paprika
- 1/2 tsp black pepper
- kosher or sea salt, to taste
- Add all ingredients to slow cooker minus spinach.
- Cook on low 6-8 hours, or until veggies are tender.
- Add spinach, continue cooking until wilted. Roughly 30 minutes.
- Turn off crockpot.
- Add all ingredients to stock pot minus spinach.
- Cook on medium-high heat 1-1.5 hours, or until veggies are tender.
- Add spinach, continue cooking until wilted. Roughly 10 minutes.
- Turn off pot.
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Nutrition Information:Yield: 7
Amount Per Serving:Calories: 251