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1. In a 4- to 5-quart slow cooker, combine the water, broth, celery, ham, uncooked wild rice, onion, and thyme.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper. Cover and cook for 30 minutes more. Stir in spinach.