Tasty Crock Pot Chickpea and Tomato Soup

drfuhrman.com

Nutritarian365

2 small carrots, diced

1 medium onion, finely diced

1 celery stalk, diced

1 28-ounce can diced tomatoes, no salt

1 ½ cups cooked chick peas or 1 (15 ounce) can no-salt-added or low-sodium, rinsed and drained

3 cups water

1 cup acorn or butternut squash, peeled and diced

1 cup cooked lentils or canned no-salt-added or low sodium, rinsed and drained

½ cup currants

4 tablespoons Dr. Fuhrman's VegiZest

2 teaspoons chopped fresh parsley

2 teaspoons chopped fresh cilantro

1 teaspoon Bragg Liquid Aminos

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon cinnamon

7 ounces organic baby spinach (1 bag) or 1 bunch kale, de-stemmed and chopped

½ teaspoon each of chopped fresh parsley and cilantro, for garnish

Directions at drfuhrman.com

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