Slow Cooker Vegetable Soup

Name: Slow Cooker Vegetable Soup
Ingredients: 2 tablespoons olive oil; 1 yellow onion, (diced); 4 carrots, (peeled and sliced into rounds); 3 celery ribs, (sliced); 4 cloves garlic, (minced); 1/4 cup chopped fresh parsley; 28-ounces can diced tomatoes, (undrained); 3 cups diced potatoes, ((I use up about 2 large Russet potatoes, peeled, and dice into 1/2-inch thick cubes)); 2 cups frozen or fresh green beans, (ends trimmed and chopped); 2 tablespoons tomato paste; 2 bay leaves; 1 teaspoon smoked paprika; 3/4 teaspoon salt; 1/2 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon fresh ground pepper, (or to taste); 8 cups low-sodium vegetable broth; 1 cup frozen or fresh corn kernels; dill or parsley, (finely chopped, for garnish); fresh lemon juice, (for serving)

"Slow Cooker Vegetable Soup - Loaded with fresh vegetables and cozy rich flavors, this Vegetable Soup is naturally low fat, yet it's packed with textures, taste, and comfort. ..."

INGREDIENTS

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2 tablespoons olive oil

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1 yellow onion, (diced)

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4 carrots, (peeled and sliced into rounds)

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3 celery ribs, (sliced)

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4 cloves garlic, (minced)

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1/4 cup chopped fresh parsley

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28-ounces can diced tomatoes, (undrained)

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3 cups diced potatoes, ((I use up about 2 large Russet potatoes, peeled, and dice into 1/2-inch thick cubes))

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2 cups frozen or fresh green beans, (ends trimmed and chopped)

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2 tablespoons tomato paste

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2 bay leaves

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1 teaspoon smoked paprika

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3/4 teaspoon salt

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1/2 teaspoon dried thyme

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1/2 teaspoon dried basil

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1/2 teaspoon dried oregano

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1/4 teaspoon fresh ground pepper, (or to taste)

•

8 cups low-sodium vegetable broth

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1 cup frozen or fresh corn kernels

•

dill or parsley, (finely chopped, for garnish)

•

fresh lemon juice, (for serving)

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