Gluten-Free, Vegan, Serves 8
- 1 medium sweet potato cubed
- 3 carrots peeled and sliced
- 1 celery stalk diced
- 30 ounces navy beans drained and rinsed
- 1 yellow onion minced
- 1/2 tsp black pepper
- 1 garlic clove minced
- 1/8 tsp allspice
- 1 tsp paprika
- 4 cups vegetable broth
- 2 bay leaves
- 14 ounces diced tomatoes
- 4 cups baby spinach
- 1 Tbsp olive oil
- 2 cup cooked quinoa
Directions:
To prepare, combine all the ingredients in a slow cooker and set on medium-high heat for 8 hours.