Vegetable Soup

I really like to use my crockpot. I think that a majority of my recipes lately involve the crockpot. My work schedule has been crazy these past few weeks, so I have not had a lot of time to focus on cooking. There have been lots of early, long days, so the slow cooker has really come in handy.

I know that soups are typically enjoyed during the colder months. It is forever summer here in Southern California. So, I enjoy it year round since it never really gets “cold”. (Well, it doesn’t get cold in the sense that I know it, as being a native East Coaster. It does get cold to my little body and I bundle up if it is less than 70 degrees. I contend that my blood has thinned in the almost five years since I moved to California. Let’s go with that!)
Anyways, this is a great soup to kind of cleanse from the week. It’s all veggies and jam packed with vitamins. I know that I slack sometimes on the amount of vitamins and minerals I am getting, i.e. I’m not eating enough vegetables. This soup helps to bring me back into balance a little bit.

1 yam, cut into 1 inch cube
3 carrots, diced
2 stalks of celery, sliced
1/4 cup onion
1 tbsp garlic powder
1/2 tsp paprika
1 bay leaf
4 cups of broth (chicken or vegetable)
2 cups diced tomatoes
Sea Salt and Black pepper, to taste
4 cups spinach
1 tbsp olive oil

1. After chopping up the vegetables and place them in the slow cooker, except the spinach. Leave out the spinach and olive oil until the end.
2. Add broth and seasoning.
3. Cook on low for 6 hours.
4. About 5 minutes before serving the soup, add in spinach and olive oil.

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