Ingredients:

  • 1 lb dried Great Northern or Cannellini beans, soaked and drained
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium yellow onion, diced
  • 3 large carrots, sliced into rounds
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup frozen corn
  • 2 cups fresh spinach, chopped
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 1 tbsp fresh lemon juice

Instructions:

  1. Rinse and thoroughly drain the previously soaked beans.
  2. Place the drained beans, sliced carrots, and diced celery at the bottom of the crockpot.
  3. Layer the diced onion and minced garlic over the root vegetables.
  4. Pour in the vegetable broth and diced tomatoes including their juices.
  5. Stir in the dried thyme, smoked paprika, black pepper, and salt, then tuck the bay leaf into the liquid.
  6. Cover and cook on Low for 8 hours or High for 4 hours until beans are buttery and tender.
  7. Use a potato masher or fork to crush a small portion of the beans against the side of the pot to naturally thicken the broth.
  8. Stir in the frozen corn and chopped spinach until wilted and heated through.
  9. Remove the bay leaf and stir in the fresh lemon juice before serving.