Makes 4 servings
Macros: 306 kcal, fat 5g, Carbs 49g, fibre 19g, protein 15g
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 tbsp minced garlic
Pinch of sea salt, more or less to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
15 oz can navy beans, drained and rinsed
4 cups vegetable broth, low-sodium
15 oz can diced tomatoes (no salt added)
4 cups baby spinach, loosely packed
Directions:
Add all ingredients, except spinach and olive oil, to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add spinach, stir and continue cooking just until wilted, approximately 5 minutes. Serve and enjoy!
