#1,141: Paleo Crockpot Minestrone Soup

I made this for lunch (and dinner) for my family the day after Christmas (also known as "Little Big's" birthday in our house).  The hardest part was cutting up all of the vegetables.  :)  It was a tad on the sweet side, but I think it must have been the pork sausage I used.  Regardless, it was really good.  I enjoyed this for part of a meal for the next two days.  And it's a great way to get in your veggies!! 

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

1-1/2 lb Ground Pork Sausage (optional)

 

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.  Add in the oregano, basil, parsley, cayenne, and salt. Stir everything together, add the bay leaved, cover, and cook on low for 6-8 hours (mine was done in about 5).

 

Just before the soup is done, brown the ground pork sausage, breaking it up into small pieces with the back of a wooden spoon.  Once the pork is cooked through, add it to the crock pot and mix it all together.  Remove bay leaves before serving.