Before it cooked for 8 hours.
After it cooked for 8 hours and was portioned out for me to eat! Learn more about my colored containers HERE!
Minestrone Soup (Crockpot)
Cook time
Total time
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!
Author: http://www.ourpaleolife.com/2013/02/crockpot-paleo-minestrone-soup/
Recipe type: Soup
Cuisine: Vegetarian
Serves: 6
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).
- Remove bay leaves before serving.
- From: http://www.ourpaleolife.com/2013/02/crockpot-paleo-minestrone-soup/
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