VEGETABLE SOUP with BEEF

~serves 9 (serving size 1 ½ cup), paleo & gluten free

Prep Time: 15 minutes

Cook Time: 6-7 hours on low; 3-4 hours on high

- 1 large sweet potato, peeled and cut into 1 inch pieces

- 3 carrots, peeled & sliced

- 3 stalks celery, diced

- 1 medium yellow onion, diced

- 2 garlic cloves, minced

- ½ teaspoon black pepper

- ¼ teaspoon allspice

- 1 teaspoon paprika

- 1 teaspoon basil

- 1 ½ teaspoons parsley

- 1 bay leaf

- 2 cans pinto or navy beans, low sodium preferable (rinsed in cold water)

- 7 cups low-sodium beef broth

- 1 can diced tomatoes (no salt added), add the entire can

- 4 cups baby spinach, loosely packed

- 2 lbs beef boneless chuck, trimmed of fat and cut into 1-inch pieces

    Add all ingredients, except spinach to a large slow cooker (3 quarts or bigger). Cover and cook on low for 6-8 hours, or on high for 3-4 hours (the meat may not be as tender if you choose the high heat method). Add the spinach and stir until the leaves are just wilted.