DETOX VEGETABLE SOUP
Ingredients
1 medium sweet potato peeled and cut into cubes
1 cup carrots sliced
2 stalks celery diced
1 small yellow onion diced
2 tbsp olive oil
3 cloves garlic minced
4 small yellow cocktail tomatoes
1/2 tsp smoked paprika
1 can kidney beans rinsed and drained
4 cups low sodium vegetable broth plus 2 cups of water as needed
1 large kale leaf chopped
1/ 2 cup chopped parsley
sea salt and fresh ground pepper to taste
Instructions
1. In a large soup pot, heat olive oil over medium.
2. Stir in cubed sweet potato, carrots, celery, and onion. Season with sea salt and fresh pepper and stir well. Cook until softened, stirring occasionally, for 5-7 minutes.
3. Stir in tomatoes, garlic, and smoked paprika and cook for another minute or so, stirring frequently.
4. Stir in beans and broth and simmer on medium-low for 45 minutes, stirring occasionally and adding more water (I add up to 2 cups of water, 1/4 cup at a time) as needed.
5. Stir in kale and parsley, remove from heat and let sit for five minutes, covered, to wilt the kale.
6. Serve warm.
7. Store leftovers in a sealed container in the fridge.
