Serves: 5
Preparation Time: 30 minutes 
Ingredients:
1 medium potato, peeled and diced
1 red bell pepper, diced
1 medium carrot, diced
1 large onion, diced
2 medium cloves garlic, chopped
1 15-ounce (425 g) can white beans, great northern, or cannellini (no or low salt), drained
1 15-ounce (425 g) can kidney beans (no or low salt), drained
10 ounces (284 g) frozen corn
1/2 cup (125 mL) water
2 tablespoons VegiZest or other no salt seasoning
2 teaspoons dulse
2 teaspoons Spike seasoning, no salt
1 teaspoon herbes de provence
1/2 teaspoon Mrs. Dash seasoning
1/8 teaspoon black pepper
14 ounces (400 g) organic baby spinach (2 bags)

Instructions: Place all ingredients, except for spinach, in a crock pot and cook on low for 8 hours or high for 4 hours. Add the spinach to wilt 1/2 hour before done. If you'd prefer making this in a soup pot on the stove, add all ingredients, except spinach, cover and simmer for 20 minutes or until vegetables are tender, adding spinach the last 5 minutes to wilt.