Slow-Cooker Spinach Bean Soup

• 1 pound dried navy beans
• 2 cartons (32 ounces each) chicken broth
• 2 cups water
• 1 smoked turkey wing (about 7 ounces)
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon minced garlic
• 3 bay leaves
• 1 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 10 cups chopped fresh spinach (about 8 ounces)
• 1 large sweet red pepper, chopped
• 1/2 teaspoon kosher salt
• Grated Parmesan cheese, optional

1. Rinse and sort beans; soak according to package directions.
2. In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
3. Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.

beans, cartons, water, turkey wing, onion, pepper, garlic, bay leaves, pepper, red pepper, fresh spinach, sweet red pepper, kosher salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/slow-cooker-spinach-bean-soup/ (may not work)