Ingredients
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1 pound white mushrooms, halved and sliced
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1 medium onion, chopped
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1 medium red bell pepper, chopped
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4 ounces kielbasa, halved lengthwise and sliced
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3 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 teaspoon dried thyme
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½ teaspoon salt
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½ teaspoon ground pepper
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4 cups low-sodium chicken broth
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4 cups coarsely chopped spinach
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1 tablespoon butter or extra-virgin olive oil
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1 tablespoon red-wine vinegar
Directions
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Place mushrooms, onion, bell pepper, kielbasa, garlic, cumin, paprika, thyme, salt and pepper in a 5- to 6-quart slow-cooker; stir in broth. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours. Stir in spinach; cover and cook until wilted, 15 to 20 minutes more. Add butter (or oil) and vinegar to taste. Stir to incorporate.
