Ingredients:

  • 2 cups (300g) carrots, sliced into thick rounds
  • 1 cup (100g) celery, chopped
  • 1 medium (150g) yellow onion, diced
  • 2 medium (300g) gold potatoes, cubed into 1-inch pieces
  • 1 can (14.5 oz / 411g) diced tomatoes, no salt added
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 can (15 oz / 425g) sweet corn, drained
  • 2 tbsp (32g) tomato paste
  • 6 cups (1.4L) low-sodium vegetable broth
  • 2 bay leaves
  • 1 tsp (2g) dried thyme
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) black pepper

Instructions:

  1. Prep the base. Toss your diced onion, carrots, celery, and potatoes into the crock pot. Note: Do this first so they sit at the bottom where the heat is most consistent.
  2. Coat with paste. Stir in the tomato paste, ensuring the vegetables are lightly coated. until they look glossy and red.
  3. Add the canned goods. Pour in the diced tomatoes, rinsed beans, and drained corn. Note: Rinsing the beans prevents the broth from getting cloudy.
  4. Pour the liquid. Add the 6 cups of vegetable broth. Stir gently so you don't mash the potatoes.
  5. Season the pot. Drop in the bay leaves and the dried thyme. until the herbs are submerged.
  6. Set the timer. Secure the lid and set the slow cooker to Low for 8 hours (480 minutes) or High for 4 hours.
  7. Check for doneness. Open the lid until the potatoes are fork tender and the carrots have softened but aren't falling apart.
  8. The fresh finish. Turn off the heat. Stir in the fresh chopped parsley and the lemon juice. until the soup smells bright and fragrant.