HEARTY VEGETABLE AND BEAN SOUP

By curly

Ingredients

• 1 sweet onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cut into 1” cubes (optional, white or red potato)
• 2 carrots, peeled and sliced into 1” pieces
• 2 stalks celery, diced
• 1 cup whole kernel corn (optional)
• Kosher or sea salt to taste
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes, more or less to taste (can be substituted with cayenne pepper)
• 2 cups frozen or fresh green beans
• 4 cups vegetable broth, low sodium (chicken broth can be substituted)
• 1/4 cup freshly chopped parsley
• 1 (14.5 oz.) can diced tomatoes
• 2 cans cannellini beans, drained and rinsed (navy, black, pinto or chick peas can be substituted)

Details

Servings 1
Adapted from skinnyms.com

Preparation

Step 1

Add all the above ingredients to the slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrots are tender.