Ingredients:

  • 3 large carrots, sliced into ½ inch rounds (150g)
  • 3 stalks celery, diced (100g)
  • 1 medium yellow onion, diced (150g)
  • 4 cloves garlic, minced (20g)
  • 2 medium Yukon Gold potatoes, cubed into 1-inch pieces (300g)
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 cup (160g) frozen corn
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 6 cups (1.4L) low-sodium vegetable broth
  • 2 tbsp (32g) tomato paste
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) sea salt
  • ½ tsp (1g) cracked black pepper
  • 2 cups (60g) fresh kale, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ cup (10g) fresh parsley, chopped

Instructions:

  1. Dice the onion, celery, and carrots uniformly and mince the garlic finely. Note: Uniform cuts mean everything finishes cooking at the same time.
  2. Place the carrots, potatoes, and celery at the very bottom of the crockpot.
  3. Add the onions and garlic on top, followed by the diced tomatoes, beans, and corn. Note: This layering protects the softer veg from overcooking.
  4. Whisk the tomato paste, soy sauce, thyme, paprika, salt, and pepper into the vegetable broth.
  5. Pour the liquid over the vegetables.
  6. Cover and cook on Low for 8 hours until the potatoes are fork tender. Note: You can use High for 4 hours if you're in a rush.
  7. Stir in the fresh kale and lemon juice.
  8. Let the residual heat wilt the greens for 5 minutes until they turn bright green.
  9. Garnish with fresh chopped parsley before serving.