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Come home to a slow simmering hearty vegetarian meal. Serve
with whole wheat bread or buns.
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| Preparation Time: |
15 minutes |
| Cooking Time: |
10 to 12 hours |
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Serves 6 (Makes 8 cups/2
L) |
| 1 |
Ontario Cooking Onion, diced |
| 3 |
Ontario Carrots, thinly sliced |
| 2 |
Ontario Potatoes, diced |
| 3 |
cloves Ontario Garlic, minced |
| 1 - 19 oz (540 mL) |
can each: white kidney or
pea beans and red kidney beans, drained and rinsed |
| 1 tsp (5 mL) |
dried thyme leaves |
| 1/2 tsp (2 mL) |
salt |
| 1/4 tsp (1 mL) |
pepper |
| 3 cups (750 mL) |
vegetable or chicken stock |
| 2 cups (500 mL) |
baby spinach leaves or larger leaves,
torn into pieces |
| 3 tbsp (45 mL) |
chopped fresh parsley |
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Garnish options: grated cheese, sour cream
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In slow cooker, combine onion, carrots, potatoes, garlic,
beans, thyme, salt and pepper. Add stock 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 parsley. Serve with garnish options, if
desired.
| Nutritional Information: |
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| 1 Serving: |
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Protein: |
8 grams |
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Fat: |
1 grams |
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Carbohydrates: |
30 grams |
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Calories: |
157 |
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