Ingredients:

  • 1 cup diced yellow onion (150g)
  • 1.5 cups sliced carrots (200g)
  • 1 cup sliced celery (120g)
  • 1 tbsp minced garlic (15g)
  • 1 lb cubed Yukon Gold potatoes (450g)
  • 1 cup frozen peas or corn (150g)
  • 14.5 oz canned diced tomatoes with juices (411g)
  • 6 cups low-sodium vegetable broth (1.4L)
  • 2 tbsp tomato paste (30ml)
  • 1 tsp dried thyme (1g)
  • 1 bay leaf
  • 1 tsp kosher salt (6g)
  • 1/2 tsp black pepper (3g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/4 cup chopped fresh parsley (15g)

Instructions:

  1. Dice the onion, carrots, and celery. Cube the Yukon Gold potatoes into uniform 1-inch pieces and mince the garlic.
  2. Place the onion, carrots, celery, potatoes, and garlic into the 6-quart slow cooker.
  3. Stir in the tomato paste and diced tomatoes.
  4. Pour the vegetable broth over the vegetables and add the dried thyme, bay leaf, salt, and pepper. Stir until all ingredients are well submerged.
  5. Cover and cook on Low for 8 hours or on High for 4 hours.
  6. Wait until the potatoes are easily pierced with a fork but still hold their cubic shape.
  7. Just before serving, stir in the frozen peas (or corn) and the fresh lemon juice.
  8. Garnish with chopped fresh parsley and adjust salt to taste.