Ingredients:

  • 1 medium (150g) yellow onion, diced
  • 3 large (120g) carrots, sliced into rounds
  • 3 stalks (100g) celery, sliced
  • 4 cloves (20g) garlic, minced
  • 2 cups (300g) Yukon Gold potatoes, cubed
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 cup (150g) frozen peas or 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 tsp (2g) dried thyme
  • 1 bay leaf
  • 1 tsp (6g) sea salt
  • ½ tsp (1g) black pepper

Instructions:

  1. Dice the onion, carrots, and celery, and cube the potatoes into ½-inch pieces.
  2. Add the onion, carrots, celery, garlic, potatoes, beans, diced tomatoes, tomato paste, thyme, bay leaf, salt, and pepper to the slow cooker.
  3. Pour the vegetable broth over the ingredients and stir gently until the tomato paste is fully incorporated and vegetables are submerged.
  4. Cover with the lid and cook on Low for 6 hours or High for 3 hours.
  5. Stir in the frozen peas or corn 30 minutes before serving to maintain color and texture.