Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 lb dried mixed beans, rinsed
  • 2 cups diced potatoes
  • 1 cup frozen corn or peas
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp fresh lemon juice or apple cider vinegar

Instructions:

  1. Chop the onion, carrots, celery, and potatoes into uniform, bite-sized pieces.
  2. Place the diced onions, carrots, celery, and garlic at the bottom of the crockpot.
  3. Pour in the rinsed dried beans and diced potatoes.
  4. Stir in the tomato paste and diced tomatoes, then pour the vegetable broth over the top.
  5. Sprinkle in the thyme, smoked paprika, salt, and pepper, and nestle the bay leaf on top.
  6. Set the slow cooker to Low for 8 hours or High for 4 hours.
  7. About 30 minutes before serving, stir in the frozen corn or peas.
  8. Just before turning off the heat, remove the bay leaf and stir in the lemon juice or vinegar.