Sweet Potato and Kidney Bean Detox Soup


1 sweet potato, peeled and cut into one-inch cubes
1 celery stalk, diced
3 carrots, peeled and sliced
1 yellow onion, diced
1 garlic clove, minced
Kosher or sea salt to taste
1/2 teaspoon of black pepper
1/8 teaspoon of all spice
1 teaspoon of paprika
1 bay leaf
2 (15-ounce) cans of kidney beans, drained and rinsed (navy beans can be used as well)
4 cups of low-sodium vegetable broth
1 (14.5 ) can of diced tomatoes – this ingredient is optional
4 cups of loosely packed baby spinach
1 tablespoon plus 1 extra-virgin olive, optional, for serving (1/2 teaspoon per serving)


Add all of the ingredients, except for the spinach and olive oil, into the slow cooker. Cover and cook on low for 6 to 8 hours or until the vegetables are tender. Add the spinach, stir and continue cooking just until wilted, for approximately 5 minutes. Serve and enjoy!