My family thoroughly enjoyed our Thanksgiving holiday. We traveled north to visit my parents and sister, and enjoyed the quiet small town pace for a change, and allowed ourselves to completely disconnect and just enjoy the time together. My mom prepared our Thanksgiving feast on Monday so we could enjoy all week long. It was AWESOME! But, what I noticed a couple days of our stay is my body started to feel sluggish… without a lot of activities and eating rich foods… I definitely noticed the effect much more than I expected.
Coming back home, I had a plan… this week was going to be “detox from Thanksgiving”… to help us balance out from last week.
Our first prep is a “detox” vegetable soup.
Generally the term “detox” means to cleanse of toxins. A detox soup is intended to help cleanse and boost your immune system. The one I’m making this week is packed full of vegetables that all have different benefits to the body. There’s plenty of research that says if you cook vegetables, they lose some of their nutritional power… but less so if you boil vs. microwave. Raw vegetables provide the most benefit. Just keep in mind… there’s nothing but goodness in the recipe regardless 😉
Here are some of the benefits of the vegetables I used in the recipe:
- Kale -aids in digestion and elimination with its great fiber content. It’s also filled with so many nutrients, vitamins, folate, and magnesium.
- Green beans -fiber content is very high, and it also provides some of your daily protein requirements. They also act as an easy source for acquiring vitamins like A, C, K, B6, and folic acid and a good source of minerals like calcium, silicon, iron, manganese, potassium, and copper
- Onions-The phytochemicals in onions along with their vitamin C help improve immunity. Onions contain chromium, which assists in regulating blood sugar. For centuries, onions have been used to reduce inflammation and heal infections.
- Carrots -a rich source of this powerful antioxidant, which, among other vital uses, can be converted into vitamin A in the body to help maintain healthy skin. For digestion, Carrots increase saliva and supply essential minerals, vitamins, and enzymes that aid in digestion.
- Red bell pepper -The highest amount of Vitamin C in a bell pepper is concentrated in the red variety. Red bell peppers contain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits. The capsaicin in bell peppers has multiple health benefits.
- Tomato-the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.
- Parsley – contains beta-carotene, chlorophyll, and vitamin C: ideal for fighting infections, tumors, and of course strengthening the body’s immune system. Parsley is a great diuretic: it helps the body eliminate fluids naturally. It reduces high blood pressure, also improving kidney health.
I did some research on Pinterest…. and found a few recipes that had an easy combo of these ingredients, but I made modified to fit my desired quantity and convenient by using the crock pot.
- 1 sweet organic onion (chopped)
- 4~5 stalks of organic celery (chopped)… I used celery hearts, love the leafy part 🙂
- 4 slim organic carrots (chopped)
- 1 red bell pepper (chopped)
- 1/2 cup fresh Italian flat leaf parsley (chopped)
- 2 14.5 oz cans of diced organic tomatoes
- 1 10 oz bag of frozen organic kale
- 1 10 oz bag of frozen organic green beans
- 2 32 oz boxes of organic vegetable broth
- 1 tsp of garlic powder
- 2 tsp of dried oregano
- 1 tsp of dried thyme
- 1 tsp of salt
- 1 tsp of black pepper
This is the best part! Put it all in a crockpot. Set to low, for 6~8 hours, or until vegetables are tender.
Prep time = ~15 min to chop, the rest of the time is the crockpot doing its magic.
Calories = ~75 calories
# of containers = 10