Sauerkraut Bean Soup

0 Heat a large Dutch oven over medium-low heat and add a splash of water, cooking broth or oil to lightly coat. Add in the onion and sauté for 3-4 minutes until tender. Add in the carrots, celery, potatoes and sweet potato and sauté for another 2-3 minutes until they become vibrant.
1 Add in the tomato paste and spices and stir to combine before adding the broth and bringing to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes until the potatoes are tender.
2 Add in the kraut, chickpeas, nutritional yeast, coconut aminos, and maple syrup and simmer for 5 more minutes. Stir in the spinach and season to taste. Serve hot!