Ingredients:

  • 1 medium yellow onion, diced (150g)
  • 3 cloves garlic, minced (15g)
  • 2 stalks celery, sliced into ½-inch rounds (80g)
  • 3 large carrots, sliced into thick coins (200g)
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks (450g)
  • 2 parsnips, sliced into thick coins (150g)
  • 1 cup frozen peas (150g)
  • 6 cups low-sodium vegetable broth (1.4L)
  • 1 can (15 oz) diced tomatoes with juices (425g)
  • 2 tbsp tomato paste (32g)
  • 1 tsp dried thyme (5g)
  • 1 tsp dried rosemary (5g)
  • 1 bay leaf
  • 1 tsp sea salt (6g)
  • ½ tsp cracked black pepper (3g)
  • 1 tbsp lemon juice (15ml)

Instructions:

  1. Cut the potatoes and carrots into large, uniform chunks (roughly 1 inch) to ensure they maintain their structural integrity during the slow cooking process.
  2. Place the diced onion, garlic, celery, carrots, potatoes, and parsnips into the slow cooker ceramic pot.
  3. Stir in the tomato paste, dried thyme, rosemary, salt, and pepper.
  4. Pour in the diced tomatoes and the vegetable broth, stirring until the tomato paste is fully integrated into the liquid.
  5. Cover with the lid and cook on Low for 7-8 hours or High for 3-4 hours until potatoes are fork-tender.
  6. Thirty minutes before serving, stir in the frozen peas.
  7. Just before turning off the heat, stir in the lemon juice or apple cider vinegar. Remove the bay leaf before serving.