Ingredients for 6 servings

½ cup carrots, chopped
½ cup quinoa
½ onion, chopped
1 bay leaf
1 medium zucchini, chopped
1 tablespoon olive oil
1 tbsp chili powder
1 tbsp dried parsley
1 tbsp garlic powder
1 medium zucchini, chopped
2 cans chickpeas (rinsed & drained)
2 cloves minced garlic
3 stalks celery, chopped
5 cups spinach
6 cups vegetable broth

Directions

In a medium saucepan, sauté carrots, celery, onion and garlic in olive oil for 6-8 minutes.

Transfer vegetables to slow cooker.

Using a food processor, chop zucchini and add it to the slow cooker.

Add spinach to the food processor and processes until it's finely chopped.

Add greens to the slow cooker along with the rest of the ingredients.

Cook on low for 5-6 hours.