Come home to a slow simmering hearty vegetarian meal. Serve with whole wheat bread or buns.

Cooking Time: 12 hours

Preparation Time:

Servings: 6

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Ingredients

  • 3 Ontario Carrots, thinly sliced
  • 3 cloves Ontario Garlic, minced
  • 2 Ontario Potatoes, diced
  • 1 Ontario Onion, diced
  • 2 cans (19 oz /540 mL) kidney beans (white and red), drained and rinsed
  • 1 tsp (5 mL) dried thymes leaves
  • 1/4 tsp (1 mL) each salt and pepper
  • 3 cups (750 mL) no salt added vegetable broth (approx)
  • 2 cups (500 mL) bite size spinach leaves or baby spinach 
  • 3 tbsp (45 mL) chopped fresh Ontario Parsley
  • Ontario Sour Cream and grated Ontario Cheddar Cheese 

Instructions

In slow-cooker, combine onion, carrots, potatoes, garlic, beans, thyme, salt and pepper. Add broth and push vegetables and beans under liquid. Cover and cook on LOW 10 to 12 hours, or until vegetables are tender. Stir in spinach, cover and cook on LOW until lightly wilted, about 10 minutes. Sprinkle each serving with cheese, sour cream and parsley.