I'm Souper. Thanks for asking.

It's officially fall here in Maryland, so it's soup season. That's what the cool kids say, yes? I found this recipe on the meal planning app that I've been using for several months and decided to change a couple of things and give it a go. Because it's low carb and well...because why not.

Slow Cooker Spinach Tomato Vegetable Soup (6 quart pot)

~10 oz baby spinach

~2 medium carrots, chopped

~2 celery stalks, chopped

~1/2 white onion, chopped

~1 garlic clove, chopped

~4 c low sodium veggie broth

~1 tomato, chopped

~2 bay leaves, whole

~1 T fresh basil, chopped

~1 t dried oregano

~.5 t crushed red pepper flakes

Place all ingredients in slow cooker.

          Cover and cook on high for 5 hours.

          Remove bay leaves, stir, and serve 

Yum. And so easy, a caveman could do it. I mean...if slow cookers existed back then, I guess. 😂