Come home to a slow simmering hearty vegetarian meal.  Serve with whole wheat bread or buns.

Ingredients

1 onion, diced
3 carrots, thinly sliced
2 potatoes, diced
3 cloves garlic, minced
1 can (19 oz/540 mL) white kidney beans or pea beans, drained and rinsed
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 tsp (5mL) dried thyme leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
3 cups (750 mL) vegetable stock
2 cups (500 mL) baby spinach leaves or larger leaves torn into pieces]
3 tbsp (45 mL) chopped fresh parsley
Garnish options:  grated cheese, plain yogurt

In a slow cooker, combine onion, carrots, potatoes, garlic, beans, thyme, salt and pepper.  Add stock and push vegetables and beans under liquid. 

Cover and cook on Low setting 10 to 12 hours, or until vegetables are tender.

Stir in spinach, cover and cook on low until lightly wilted, about 10 minutes.

Sprinkle each serving with parsley.  Serve with garnish option, if desired.