Fat Flushing Soup

This soup is so good and satisfying.  I make it everytime I transition off of a juice fast.  I really love the sweet potatoes and it is spiced just perfectly after I add just a little red pepper flake.  It really is delicious!
You can bet it will be he first thing I eat after 
my 30 day fast this year!

Be Well
Chelly

Fat Flushing Soup
http://skinnyms.com/fat-flushing-soup/


Yields: 8 servings | Serving Size: 1 cup | Calories: 137 | Previous Points: 1 | Points Plus: 2 | Total Fat: 1 g |
Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 75 mg | Carbohydrates: 28 g | Dietary Fiber: 8 g |
Sugars: 7 g | Protein: 8 g
Ingredients
1 medium sweet potato, peeled and cut into 1" cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
1 clove garlic, minced
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
2 (15 ounce) cans black beans, rinsed and drained (optional, the beans are for added protein)
2 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt added)
4 cups baby spinach, loosely packed
(I also add a some red pepper flakes)

Directions
Add all ingredients, except spinach, 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! Tip: If you prefer a thicker stew, 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.

Stovetop Method:(I do the stove top method)  Follow the same instructions above for prep, cover, and simmer until veggies are
tender, approximately 2 hour. 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