Slow Cooker Lima Bean Tomato Stew

veganyackattack.com

Leah

1 yellow onion, diced*

1 pound (454 g) red potatoes, diced

28 ounces (794 g) canned diced tomatoes

2 cups (332 g) dried lima beans, rinsed**

½ cup (100 g) short grain brown rice

4 cloves garlic, minced

1 tablespoon (1 g) dried Greek oregano

1 teaspoon dried basil

1 teaspoon onion powder

½ teaspoon black pepper

Pinch of red pepper flakes

½ to 1 teaspoon sea salt, divided

1 quart (946 ml) vegetable broth

2 cups (60 g) firmly packed baby spinach

1 tablespoon (15 ml) lemon juice

Directions at veganyackattack.com

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