Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3 medium carrots, sliced into 1/2 inch rounds
  • 3 stalks celery, sliced
  • 2 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup green beans, cut into 1-inch pieces
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5oz) diced tomatoes, with juices
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup fresh baby spinach
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. In a small pan over medium heat, sauté the diced onion and celery in butter until translucent.
  2. Stir in the minced garlic and tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  3. Transfer the sautéed mixture to the bottom of the crockpot.
  4. Layer in the sliced carrots, cubed potatoes, and green beans.
  5. Pour in the vegetable broth, diced tomatoes, soy sauce, dried oregano, dried thyme, salt, and black pepper. Stir gently to combine.
  6. Cover with a tight-fitting lid and cook on Low for 7-8 hours or High for 4 hours.
  7. In the final 15 minutes of cooking, stir in the frozen peas, fresh baby spinach, chopped parsley, and fresh lemon juice to brighten the flavor.