Easy Detox Soup

This detox soup is a cozy, veggie-packed bowl made with sweet potato, kale, beans, and a little smoked paprika. It's my favorite way to reset after the holidays, and it's vegan, gluten-free, and freezer-friendly.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 175kcal

Author Sharon Rhodes

Ingredients

1 medium sweet potato *peeled and cut into cubes
1 cup carrots *sliced
2 stalks celery *diced
1 small yellow onion *diced
2 tbsp olive oil
3 cloves garlic *minced
1 ½ cups freshly chopped tomatoes *about 2 tomatoes
½ tsp smoked paprika
1 can kidney beans *rinsed and drained
4 cups low sodium vegetable broth *plus 2 cups of water as needed
1 large kale leaf *chopped
½ cup chopped parsley
sea salt and fresh ground pepper *to taste

Instructions

In a large soup pot, heat olive oil over medium heat.
Stir in cubed sweet potato, carrots, celery, and onion. Season with sea salt and fresh pepper and stir well. Cook until softened, stirring occasionally, for 5-7 minutes.
Stir in tomatoes, garlic, and smoked paprika and cook for another minute or so, stirring frequently.
Stir in beans and broth and simmer on medium-low for 45 minutes, stirring occasionally and adding more water if it reduces too much. I add up to 2 cups of water, 1/4 cup at a time, as needed.
Stir in kale and parsley, remove from heat and let sit for five minutes, covered, to wilt the kale.
Serve warm.
Store leftovers in a sealed container in the fridge.

Notes

To Store: Store leftovers in the fridge for about 4 days, or freeze for up to 3 months.

Nutrition