This is a warm comforting soup full of flavor! If your kids aren't a fan of spice I would cut back on the cayenne pepper. Mine have grown to love this soup and sometimes adding a little sour cream into the soup helps them with the extra spice. For sure a great way to get your vegetables in!
Ingredients
-2 Tbsp Olive Oil
-1 Yellow Sweet Potato, diced
-1 cup Carrots, diced
-2 Celery Stalks, diced
-2 Zucchini Squash, diced
-2 Shallots, diced
-2 cloves Garlic, minced
-28 oz Chicken or Vegetable Broth
-28 oz can Diced Tomatoes w/ Juice
-½ cup Frozen Spinach -or- 1 cup packed Fresh Spinach, chopped
-2 Bay Leaves
-2 tsp Oregano
-1 tsp Basil
-1 tsp Parsley
-¼ tsp Cayenne Pepper
-¼ tsp Sea Salt
Instructions
Place the olive oil in the bottom of the crock-pot.
Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock-pot.
Pour in the chicken (or vegetable) broth.
Add the entire can (including juice) of diced tomatoes.
Add the frozen spinach (no need to thaw and drain, just add it frozen).
Add in the oregano, basil, parsley, cayenne, and salt.
Stir everything together, add the bay leaves, cover, and cook on low for 6-8 hours (I prefer 8 hours).