Soup It Up
by Christina Meyer-Jax, Tastemaker in Residence
Make this baby in batches and use throughout the week!
1 medium sweet potato, peeled and cut into cubes
3 carrots washed and sliced
1 stalk of chopped celery
1 small onion, diced
1 clove garlic, minced
Pinch salt, more or less to taste
1/2 tsp black pepper
1/8 tsp allspice
1 tsp paprika
1 bay leaf
2 -3 cups of cooked shredded chicken
4 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient
4 cups baby spinach, loosely packed (optional, 2 zucchini, sliced)
1 Tbsp plus 1 tsp extra-virgin olive oil, optional, for serving (1/2 tsp per serving)
Add all ingredients, except spinach and olive oil, 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!
Stovetop 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.