Fat Flush Soup Recipe
A veggie filled recipe that is great on taste and low on calories and weight watchers points!
Ingredients
- 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)
Instructions
Crock Pot
- 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.
- Enjoy!
Stove
- 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.
- Enjoy!
Instant Pot
- Add all the ingredients to the Instant Pot and stir to combine.
- Close the Instant Pot lid and set the valve to the "Sealing" position.
- Select the "Soup" setting and set the timer for 15 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes, then use the quick-release valve to release any remaining pressure.
- Open the Instant Pot lid and stir the soup. Taste and adjust seasonings as needed.
- Serve hot and enjoy!
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 65g | Protein: 18g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 846mg | Fiber: 18g | Sugar: 11g
Gonna Try This Recipe? Or Tried This Recipe?Let me know know what questions you have or how it was!
