Ingredients:

  • 1 medium yellow onion, diced (150g)
  • 3 medium carrots, sliced into 1/4 inch rounds (120g)
  • 3 stalks celery, sliced (100g)
  • 4 cloves garlic, minced (20g)
  • 2 large russet potatoes, cubed into 1/2 inch pieces (400g)
  • 1 cup frozen corn kernels (150g)
  • 1 cup frozen peas (150g)
  • 1 can (14.5 oz / 411g) diced tomatoes, unsalted
  • 6 cups low-sodium vegetable broth (1.4L)
  • 2 tbsp tomato paste (30ml)
  • 1 tsp dried thyme (5g)
  • 1 tsp smoked paprika (5g)
  • 1 bay leaf
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp black pepper (1g)
  • 1 tbsp fresh lemon juice (15ml)

Instructions:

  1. Combine the diced onion, carrots, celery, and minced garlic in the bottom of the slow cooker.
  2. Stir in the tomato paste, thyme, and smoked paprika, ensuring the vegetables are lightly coated in the spices.
  3. Layer the cubed potatoes and diced tomatoes on top of the aromatic vegetables.
  4. Pour in the vegetable broth and add the bay leaf, salt, and pepper.
  5. Secure the lid and cook on Low for 7-8 hours or High for 3-4 hours until potatoes are fork-tender.
  6. Twenty minutes before serving, stir in the frozen corn and frozen peas.
  7. Remove the bay leaf from the soup.
  8. Stir in the fresh lemon juice just before serving to brighten the flavor.