Ingredients:

  • 3 medium carrots, sliced into rounds (150g)
  • 3 stalks celery, sliced (100g)
  • 1 medium yellow onion, diced (150g)
  • 2 medium russet potatoes, cubed into ½ inch pieces (300g)
  • 1 cup frozen peas (150g)
  • 1 cup frozen corn (100g)
  • 1 can (14.5 oz / 411g) diced tomatoes, with juices
  • 6 cups (1.4L) low-sodium vegetable broth
  • 3 cloves garlic, minced (15g)
  • 1 tsp dried thyme (5g)
  • 1 tsp dried oregano (5g)
  • 1 bay leaf
  • 1 tsp salt (6g)
  • ½ tsp black pepper (3g)
  • 1 tbsp olive oil (15ml)

Instructions:

  1. Combine the sliced carrots, celery, diced onion, and cubed potatoes in the bottom of the slow cooker.
  2. Stir in the minced garlic, dried thyme, oregano, salt, and pepper.
  3. Pour the diced tomatoes and vegetable broth over the top, then tuck the bay leaf into the liquid.
  4. Drizzle the olive oil over the surface to add richness to the broth.
  5. Secure the lid tightly. Set the slow cooker to LOW for 8 hours or HIGH for 4 hours until potatoes are tender.
  6. Approximately 30 minutes before serving, stir in the frozen peas and corn.
  7. Remove the bay leaf and stir once more to ensure a consistent heat before serving.