Slow-Cooker Spinach Bean Soup

Name: Slow-Cooker Spinach Bean Soup
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 3 quarts.
Ingredients: 1 pound dried navy beans; 2 cartons (32 ounces each) chicken broth; 2 cups water; 1 smoked turkey wing (about 7 ounces); 1 medium onion, chopped; 1 jalapeno pepper, seeded and finely chopped; 1 tablespoon minced garlic; 3 bay leaves; 1 teaspoon pepper; 1/2 teaspoon crushed red pepper flakes; 10 cups chopped fresh spinach (about 8 ounces); 1 large sweet red pepper, chopped; 1/2 teaspoon kosher salt; Grated Parmesan cheese, optional

This navy bean soup is heartwarming comfort food at its best. It's my signature soup, and I make it for my family and friends. The bright red and green of the peppers and spinach give it a suitably seasonal look. —Barbara Shay, Pasadena, California

Ingredients

1 pound dried navy beans
2 cartons (32 ounces each) chicken broth
2 cups water
1 smoked turkey wing (about 7 ounces)
1 medium onion, chopped
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced garlic
3 bay leaves
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
10 cups chopped fresh spinach (about 8 ounces)
1 large sweet red pepper, chopped
1/2 teaspoon kosher salt
Grated Parmesan cheese, optional

Directions

Rinse and sort beans; soak according to package directions.
In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.