|10 min||8 h||6|
|1 can (15oz)||Black beans, canned (drained, rinsed)|
|1 dash||Black pepper|
|2 large||Carrots (sliced)|
|2 medium stalk(s)||Celery (chopped)|
|1 package (227g)||Cremini (Italian) mushroom (quartered)|
|1 can(s) (13oz)||Diced tomatoes, canned|
|1 cup||Frozen yellow corn kernels|
|1/2 cup||Green lentils, raw (rinsed, soaked)|
|1 1/2 tbsp||Italian herb seasoning, McCormick|
|1 whole lemon(s)||Lemon juice|
|2 tbsp||Nutritional yeast|
|4 cup||Spinach (thinly sliced)|
|2 onion(s)||Sweet onion (chopped)|
|4 cup||Vegetable stock/broth|
Add all ingredients (except for spinach) to a 6 quart slow cooker.
Cook on low for 7-8 hours or on high for 4 hours.
During the last hour of cooking (or half hour if you're on the high setting), add the thinly sliced spinach.
Serve and enjoy!