Vegetable Soup by Low Carb Yum

– 1 large turnip (cubed)
– 1 small onion, chopped
– 6 stalks celery, chopped
– 1 medium carrot (chopped (optional)
– 15 ounces pumpkin puree
– 1 pound green beans (frozen or fresh)
– 64 ounces chicken bone broth (or vegetable broth for vegan)
– 2 cups water
– 1 tablespoon fresh basil (chopped (or 1.5 teaspoons dried)
– 1/4 teaspoon thyme leaves
– 1/8 teaspoon rubbed sage
– salt (to taste)
– 1 pound spinach leaves (chopped (fresh or frozen)

Prep Time: 10 min
Cook Time: 1 hour 40 min
Total Time: 1 hour 50 min