Healthy Slow Cooker Vegetable Soup

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. 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. 2

   Stir the ingredients well to ensure the tomato paste is fully integrated into the broth.

3. 3

   Cover with the lid and cook on High for 3-4 hours or Low for 7-8 hours until potatoes are tender.

4. 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. 5

   Remove the bay leaf and stir in the fresh lemon juice before serving.