Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, sliced into thick coins
  • 2 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 medium zucchini, sliced into thick half-moons
  • 1 large eggplant, cubed
  • 2 large bell peppers (red and yellow), chopped
  • 1 cup frozen peas
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Stir the tomato paste into the olive oil first to toast the flavor. Combine this mixture with the diced onion, minced garlic, carrots, and potatoes in the crockpot. Stir in the oregano, basil, paprika, salt, and pepper.
  2. Pour in the crushed tomatoes and vegetable broth. Stir until the ingredients are well incorporated.
  3. Cover and cook on High for 3-4 hours or Low for 7-8 hours until the potatoes are fork-tender.
  4. One hour before serving (or during the last 30 minutes on High), stir in the zucchini, eggplant, and bell peppers.
  5. Just before turning off the heat, stir in the peas.
  6. Once the lid is removed and heat is off, stir in the lemon juice and fresh parsley.