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Detox Slow Cooker Vegetable Soup

Detox Slow Cooker Vegetable Soup

Shock Munch
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Ingredients
  

  • 3 carrots, peeled and sliced
  • 2 celery stalks chopped
  • 1 red pepper, chopped
  • 1 small yellow onion, diced
  • 4 mushrooms (that is 4 mushrooms, not 4 oz of mushrooms), sliced
  • 2-3 cloves of garlic, minced
  • 2 small potatoes, peeled and chopped into small same size pieces
  • 14.5 oz fire roasted diced tomatoes
  • 2 15 oz cans of black beans, drained and rinsed
  • 1-2 tbsp curry paste (mine was vegan)
  • 2 tbsp of salt
  • 5-6 twists of a black pepper grinder
  • 2 pinches of dried crushed rosemary
  • 2 pinches dried thyme
  • 1-2 pinches of red pepper flakes
  • 6 cups of vegetable stock/broth
  • 2 bay leafs
  • 4 cups of baby spinach
  • 2 big handfuls of roughy chopped cilantro (optional)
  • Juice from 1 lemon (you may not need all of it, also optional)
  • Additional salt and pepper to taste

Instructions
 

  • Add all of your ingredients, EXCEPT for the spinach, cilantro, and lemon juice, to your slow cooker.
  • Turn the heat on low and cook for 6-8 hours (or until all the ingredients are tender).
  • Turn off the heat and add your spinach. Stir everything around until the spinach completely wilts in the soup.
  • Now add the lemon juice, a little at a time, and stop once you reach the taste you desire.
  • Add the cilantro (if using), and any additional salt and pepper you want, and enjoy!
  • Serve and enjoy the soup!

Notes

For additional nutrition use sweet potatoes instead of regular baking potatoes.
Remember to add the lemon juice BEFORE you add additional salt. Lemon juice has an amazing capability to wake up and brighten the ingredients in your soup. You may find after adding the lemon, you have no need for additional salt.