Ingredients:

  • 2 cups sliced carrots
  • 2 cups diced celery
  • 1 medium yellow onion, diced
  • 3 medium gold potatoes, cubed
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 2 cups fresh baby spinach or kale, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Combine the carrots, celery, onion, potatoes, green beans, diced tomatoes, garlic, tomato paste, vegetable broth, thyme, oregano, bay leaf, salt, and pepper directly into the slow cooker.
  2. Stir the ingredients well to ensure the tomato paste is fully integrated into the broth.
  3. Cover with the lid and cook on High for 3-4 hours or Low for 7-8 hours until potatoes are tender.
  4. Stir in the frozen peas and fresh spinach, cooking for an additional 5-10 minutes until the spinach has wilted and peas are bright green.
  5. Remove the bay leaf and stir in the fresh lemon juice before serving.