Ingredients:

  • 3 large carrots, sliced into rounds (approx. 1 cup / 150g)
  • 3 stalks celery, diced (approx. 1 cup / 120g)
  • 1 medium yellow onion, diced (1 cup / 150g)
  • 2 medium Yukon Gold potatoes, cubed (2 cups / 300g)
  • 4 cloves garlic, minced (1 tbsp / 15g)
  • 2 tbsp tomato paste
  • 1 can (14.5 oz / 411g) diced tomatoes, fire-roasted
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 2 cups (60g) fresh baby spinach or chopped kale
  • 1 tbsp fresh lemon juice or apple cider vinegar
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Wash and chop all vegetables. Ensure the potatoes and carrots are cut into uniform 1/2-inch (1.3cm) pieces to ensure they cook at the same rate.
  2. Mince the garlic finely so it distributes evenly throughout the broth without leaving raw chunks.
  3. Layer the base by placing the potatoes, carrots, celery, and onion at the bottom of the crock pot.
  4. Spoon the tomato paste and minced garlic directly over the vegetables.
  5. Pour in the diced tomatoes with juice and the vegetable broth. Stir in the Italian seasoning, smoked paprika, salt, and pepper.
  6. Place the bay leaf on top, cover with the lid, and cook on Low for 7-8 hours or High for 4 hours.
  7. In the last 10 minutes of cooking, remove the bay leaf and stir in the fresh baby spinach (or kale), lemon juice (or apple cider vinegar), and chopped parsley.