Healthy Recipe: Crockpot Paleo Minestrone Soup

Photo used with permission from Our Paleo Life

If cooler weather has you in the mood for a big pot of hearty soup, you’re in luck! This paleo version of traditional minestrone soup is full of flavor, even without the addition of legumes, orzo, or pasta. And, it can easily be adapted as a vegetarian dish. You can make it in an Instant Pot or slow cooker, so it’s a great choice for busy families on the go.

INGREDIENTS:

• 2 Tbsp Avocado or 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

• 1/2 cup Frozen Spinach (no need to thaw) -or- 1 cup packed Fresh Spinach chopped

• 2 Bay Leaves

• 2 tsp Dried Oregano

• 1 tsp Dried Basil

• 1 tsp Dried Parsley

• 1/4 tsp Cayenne Pepper

• 1/4 tsp Sea Salt

• 1-1/2 lb Ground Pork Sausage leave out for vegan option, cooked and crumbled

DIRECTIONS:

INSTANT POT (ELECTRIC PRESSURE COOKER) METHOD:

1. Place the olive oil in the bottom of the Instant Pot. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken/vegetable broth.

2. Add the entire can of diced tomatoes, oregano, basil, parsley, cayenne, salt, and crumbled pork.

3. Stir everything together and add the bay leaves. Put the lid on and turn to lock it in place, moving the vent to the "Sealing" position. Press the "Soup/Stew" button (it will start on it's own). When the cycle is complete, manually release the pressure. When all the pressure is released, carefully open the lid away from your face.

4. Add the spinach to the hot soup and let it wilt. Remove bay leaves before serving.

5. Store leftovers in the fridge for up to a week, or freeze in individual portions for up to 6 months.

CROCK POT (SLOW COOKER) METHOD:

1. Place the olive oil in the bottom of a crock pot. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken/vegetable broth.

2. Add the entire can of diced tomatoes, oregano, basil, parsley, cayenne, salt, and crumbled pork.

3. Stir everything together, add the bay leaves, cover, and cook on low for 6-8 hours (we prefer 8 hours). Add the spinach to the hot soup and let it wilt. Remove bay leaves before serving.

4. Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.

Get the printable version from Our Paleo Life.

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