VEGETABLE SOUP with BEEF

*Instant Pot friendly

~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.

     *Instant Pot Method: Simply prepare all the ingredients as listed above, add to the Instant Pot, and click the "manual" button. Increase the time to 40 minutes, place the top on the pot. It will take a while for the pot to come to pressure before it begins counting down the cook time. After the timer goes off, turn the pot off and release the pressure carefully using a towel or pot-holder so you don't burn yourself. I like to leave the towel over the valve so it doesn't spurt everywhere. Once all of the pressure has been relieved you will be able to take the top off. That's it! Your soup is ready to eat or store in glass containers for the week.