Ingredients:
1 medium sweet potato, peeled and cut into 1 in cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small onion, diced
1 clove garlic, minced
Pinch of Kosher salt, TT
½ tsp black pepper
1/8 tsp Allspice
1 tsp paprika
1 bay leaf
2 (15 oz) cans kidney beans, drained and rinsed *(can substitute Navy beans)
4 cups baby spinach, loosely packed
1 (14 oz) can diced tomato
4 cups vegetable broth
1 Tbsp plus 1 tsp extra virgin olive oil
Directions:
Add all ingredients, except spinach and olive oil to a slow cooker. Cover and cook on low 6-8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking until just wilted, approximately 5 minutes.
