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potato.bean.vegetable.stew

Slow Cooker Potato, Bean and Vegetable Stew

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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes

Ingredients
  

  • 1 pound Russet Potatoes washed, not peeled, chopped
  • 1 medium onion chopped
  • 1 cup carrots chopped
  • 3 stalks celery chopped
  • 4 cups reduced sodium chicken or vegetable broth
  • 2 15.5 oz cans Northern beans
  • 2 teaspoons minced garlic
  • 1/4 cup fresh parsley
  • 1 bay leaf
  • 1 teaspoon sage
  • salt and black pepper to taste
  • 8 ounces cream cheese softened
  • 3 cups fresh spinach
  • Optional toppings: shredded cheese bacon bits, green onions

Instructions
 

  • Add all ingredients to slow cooker except the cream cheese and spinach.
  • Cook on high for 6 hours.
  • Stir in spinach. Cook for another 30 minutes. Turn off slow cooker.
  • Once cream cheese is thoroughly softened, stir in cream cheese.
  • Garnish with desired toppings.

Notes

Make sure cream cheese is very soft before stirring into stew, if not the cream cheese will not combine well with the stew.
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