Ingredients:

  • 1 medium sweet potato, peeled and cut into 1″ cubes
  • 3 carrots, peeled and sliced
  • 1 stalk celery, diced
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • Kosher or sea salt to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • 1 bay leaf
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 cups vegetable broth, low-sodium
  • 1 (14.5 oz.) can diced tomatoes (no salt added)
  • 4 cups baby spinach, loosely packed

Directions:

  1. Add all ingredients, except spinach, to the slow cooker.
  2. Cover and cook on low 6 to 8 hours, or until the vegetables are tender.
  3. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes.

Enjoy!

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