Recipe: Crockpot Paleo Minestrone Soup
February 22, 2013
All the taste of your favorite Italian restaurant soup, none of the grains and added sugars. Just add a salad and you've got a perfect dinner for the whole family.
- Prep: 20 mins
- Cook: 8 hrs
- Yields: Serves: 6-8
2 Tbsp Olive Oil
28 oz can Diced Tomatoes w/ Juice
2 tsp Oregano
1 tsp Basil
1 tsp Parsley
1/4 tsp Cayenne Pepper
1/4 tsp Sea Salt
2Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot.
3Pour in the chicken/vegetable broth.
4Add the entire can of diced tomatoes, the spinach, oregano, basil, parsley, cayenne, salt, and crumbled pork.
5Stir everything together, add the bay leaves, cover, and cook on low for 6-8 hours (I prefer 8 hours) or use the Soups/Stew setting on the Instant Pot.
6Remove bay leaves before serving.
7Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.