Corn And Bean Stew With Baby Spinach Recipe

Ingredients

2 cups fresh or frozen corn

1 1/2 cups cooked white beans, great northern, or cannellini or I (15 ounce) can low sodium or no salt added, drained

1 1/2 cups cooked kidney beans or 1 (15 ounce) can low sodium or no salt added, drained

1 red bell pepper, diced

1 medium carrot, diced

1 large onion, diced

2 cloves garlic, chopped

1 medium potato, peeled and diced

3 cups water

2 tablespoons Dr. Fuhrman’s VegiZest or other no salt seasoning

2 teaspoons dulse

1 teaspoon Mrs. Dash seasoning (or to taste)

1 teaspoon herbes de provence

1/8 teaspoon black pepper

14 ounces organic baby spinach

Preparation

Add all ingredients except spinach to a soup pot. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender. Add spinach and cook for an additional 5 minutes or until wilted.

To make in a crock pot: Place all ingredients, except for spinach, in crock pot and cook on low for 8 hours or high for 4 hours. Add the spinach to wilt 1/2 hour before done.