Fat Flushing Soup

1 medium sweet potato, peeled and cut into 1" cubes
3 carrots, peeled and sliced
3 stalk celery, diced
1 small yellow onion, diced
1 clove garlic, minced
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
2 (15 ounce) cans black beans, rinsed and drained (I had three cups so that's what I used)
12 cups vegetable broth, low-sodium
1 (14.5 oz.) can diced tomatoes (no salt added)
4 cups baby spinach, loosely packed

I've made tons of variations of this soup so it works really well with whatever veggies you have on hand. It freezes great so I usually make a huge batch and freeze individual portions. Feel free to put your own spin on it and throw in your favorite veggies.

Add all ingredients except for spinach into a pot. Bring to a boil. Reduce to a simmer and cook until vegetables are tender (about 2 hours), stirring every 15 minutes to avoid sticking. Add the spinach at the end and serve when wilted.

Serving Size: makes about 16 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user CHEYANNASC.