Crock Pot - Lentil, Sweet Potato, and Chard Soup
Ingredients:
4 to 6 carrots chopped
4 to 6 ribs of celery chopped
2 to 3 leeks, white and tender green parts chopped
4 to 6 cloves garlic chopped
2 to 3 sweet potatoes cubed
2 cups brown lentils or lentils of choice
1 Tbsp Chili Powder
1 tsp Turmeric
1 tsp Cumin
1 tsp Coriander
8 cups of Vegetable Broth, Mineral Broth or Bone Broth of choice
1 bunch Chard or Kale de-stemmed and chopped
Instructions:
Place first eleven ingredients in an 8 quart Crock Pot in the order listed. Reserve chard to be added the last hour of cooking. Set Crock Pot on low for 7 to 8 hours or high 3 to 4 hours
Stir soup a one hour prior to completion add in chard and let continue to cook for additional hour or until desired consistency.
Spoon into bowls and enjoy. Soup can be cooled and stored in the refrigerator 5 to 7 days or frozen for up to 3 months.
Nutritional Highlights:
Lentils are a superhero in the legume family. They are rich in calcium, potassium, zinc and iron. Lentils contain a high level of molybdenum, a mineral that aids in protein assimilation, iron absorption, fat oxidation, and normal cell function.
Swiss Chard is loaded with essential minerals particularly magnesium and iron. Chard is an excellent source of B vitamins and vitamin C. As a member of the same family of vegetables as beets and spinach it is anti inflammatory and sweeps toxins from the body.
Sweet Potatoes have a nutritional profile independent of regular potatoes. Sweet potatoes have unique root storage proteins that provide influential antioxidant protection. They are exceptionally high in valuable beta-carotene health promoting benefits.