1 medium onion, cut in a small dice
2 medium carrots, thinly sliced
1/2 bell pepper, cut in a small dice
2 cloves garlic, minced
1 cup mushrooms, sliced
2 cups frozen green beans
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1 15-ounce can diced tomatoes, with juices
4 cups vegetable broth
2 cups water
1 cup wild rice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup frozen corn, thawed
2 cups baby spinach, chopped
1 15-ounce can navy beans, drained and rinsed
Add everything except the corn, spinach and navy beans to an 8-quart slow cooker.
Cover and cook on low for 7 to 8 hours, until the rice is tender.
Add the corn, spinach and navy beans to the slow cooker.
Turn heat to high and cook for 30 minutes, or just until the spinach has wilted.