Description
A hearty and nutritious Crockpot Detox Soup packed with fresh vegetables, lean chicken, and beans, slow-cooked to deliver a comforting and wholesome meal perfect for cleansing and nourishment.
Ingredients
Scale
Vegetables
- 1 medium onion, diced
- 3 large carrots, peeled and sliced into rounds
- 3 cups frozen green beans
- 4 cups chopped cabbage (about 1/2 a large head, cored and chopped)
- 1 cup diced celery
- 2 cups loosely packed fresh baby spinach
Protein
- 16 ounce can red kidney beans, drained
- 1 lb boneless, skinless chicken breasts
Liquids and Canned Goods
- 1 28oz can crushed tomatoes
- 4 cups beef broth
- 2 cups water
Seasonings
- 1.5 teaspoons salt
- 1/2 teaspoon pepper
- 2-3 teaspoons minced garlic
- 1 tablespoon dried parsley
- 2 bay leaves
Instructions
- Prepare Vegetables: Dice the onion, peel and slice the carrots into rounds, chop the cabbage, dice the celery, and loosely pack the fresh baby spinach so all ingredients are ready to be added to the crockpot.
- Layer Vegetables and Beans: Place the diced onions, sliced carrots, frozen green beans, chopped cabbage, celery, and drained red kidney beans into the bottom of the crockpot in an even layer to form the base of the soup.
- Add Chicken and Seasonings: Position the boneless, skinless chicken breasts on top of the vegetables and beans. Sprinkle salt, pepper, minced garlic, dried parsley, and add the bay leaves evenly over the ingredients. Pour in the crushed tomatoes, beef broth, and water ensuring everything is submerged well.
- Cook Soup: Cover the crockpot and cook on LOW for 6 to 8 hours or on HIGH for about 4 hours, or until the vegetables are tender and the chicken is thoroughly cooked. After cooking, carefully remove and discard the bay leaves from the soup.
- Shred Chicken and Add Spinach: Remove the chicken breasts from the crockpot, shred them finely using two forks, and return the shredded chicken back into the crockpot. Stir in the fresh baby spinach and cover; allow it to cook for an additional 5 minutes until the spinach has wilted and incorporated into the soup.
Notes
- Adjust the salt according to your preference to make it lower sodium if desired.
- For a vegetarian version, omit the chicken and substitute beef broth with vegetable broth.
- Cooking times may vary depending on your crockpot model; ensure chicken is fully cooked before shredding.
- This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for longer storage.
- Feel free to add other seasonal vegetables for variety and added nutrients.
