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Slow Cooker Vegetarian Irish Stew

  • Cooking Time:

    6–8 hours
  • Servings:



1/2 T. olive oil
1 large yel­low onion, chopped
3 c. baby car­rots, cut into bite size pieces
12 baby white pota­toes, quar­tered
2 cans or 3 c. can­nelli­ni beans, drained & rinsed
4 c. veg­etable broth
2 bay leaves
1/2 c. white grape juice (or white wine)
1/4 c. tamari
2 tsp. dried thyme
5 oz. fresh spinach


  1. Heat oil in skil­let over medi­um heat, adding onion.
  2. Cov­er. Cook for 5 min­utes to soft­en.
  3. Trans­fer onions to slow cook­er. Add every­thing else EXCEPT spinach.
  4. Cov­er. Cook on Low for 6–8 hours.
  5. About 10 min­utes before serv­ing, bring pot of water to boil. Add spinach and cook until soft. Drain and chop. Add to slow cook­er.
  6. Option­al: Salt and pep­per to taste.

NOTE: You may also blend part or all the the soup for a creami­er tex­ture.

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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