Corn And Bean Stew With Baby Spinach

• 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

1. 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.
2. To make in a crock pot:
3. 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.

corn, white beans, kidney beans, red bell pepper, carrot, onion, garlic, potato, water, dr, seasoning, black pepper, baby spinach

Taken from www.epicurious.com/recipes/member/views/corn-and-bean-stew-with-baby-spinach-50169021 (may not work)