Ingredients:

  • 1 medium onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 3 medium carrots, sliced into rounds (120g)
  • 2 stalks celery, sliced (60g)
  • 2 medium gold potatoes, cubed (300g)
  • 1 cup (150g) green beans, trimmed and cut into 1-inch pieces
  • 1 cup (150g) frozen peas or corn
  • 1 can (14.5 oz / 411g) diced tomatoes, with juices
  • 6 cups (1.4L) low-sodium vegetable broth
  • 2 tbsp (30ml) tomato paste
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) smoked paprika
  • 1 tsp (6g) sea salt
  • ½ tsp (3g) black pepper
  • ¼ cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice or apple cider vinegar

Instructions:

  1. Dice the onion, garlic, carrots, celery, and potatoes. Ensure the potato cubes are uniform (about ¾ inch) to prevent them from disintegrating during the long cook time.
  2. Place the onion, garlic, carrots, celery, and potatoes into the slow cooker.
  3. Stir in the tomato paste, thyme, oregano, smoked paprika, salt, and pepper.
  4. Pour in the vegetable broth and diced tomatoes. Stir until the tomato paste is fully incorporated into the liquid.
  5. Cover and cook on Low for 8 hours or High for 4 hours.
  6. Thirty minutes before serving, stir in the frozen peas (or corn) and green beans to maintain color and texture.
  7. Once finished, stir in the fresh parsley and lemon juice (or apple cider vinegar) to brighten the flavors.