Ingredients
4 cans (15-1/2 ounces each) great northern beans, rinsed and drained4 medium carrots, finely chopped (about 2 cups)1 cup vegetable stock6 garlic cloves, minced2 teaspoons ground cumin3/4 teaspoon salt1/8 teaspoon chili powder4 cups fresh baby spinach, coarsely chopped1 cup oil-packed sun-dried tomatoes, patted dry and chopped1/3 cup minced fresh cilantro1/3 cup minced fresh parsley
Preparation
In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.
